Recipe: Roasted pork loin with Brussels sprouts, candy potatoes



Linda Hoffman

Revealed 4:50 PM EDT Oct 17, 2019

Sutter Meats in Western Massachusetts focuses on regionally raised, pastured meats. They inform us that meat develops completely different flavors relying on the season of harvest. 

For example, hogs have been historically harvested throughout fall after that they had feasted on the acorns and apples that fell from bushes, growing richer taste on account of their seasonal food plan. Manufacturing unit farming has modified all of that, with animals saved in enclosed areas, fed a uniform food plan, and harvested year-round with a lot the identical taste irrespective of the season.

We have now a number of butchers on the town focusing on regionally raised meats, and also you’ll be shocked on the distinction in taste when you pattern their wares. Small farms that produce pastured meats promote their items at our native farmers markets, however for those who miss the market, chances are you’ll need to attempt procuring at an area butcher store. akin to Pleasant Nick’s Store on Lemay Avenue.

I consider pork and beef as extra flavorful within the fall and winter months, featured in stick-to-your ribs recipes that maintain us heat within the colder temperatures. So pork shoulder within the crock pot or a pork loin roasting within the oven signify autumn fare to me. I like them served with fall apples and pears, the brand new crop of candy potatoes, or roasted Brussels sprouts, the bitterness of the sprouts balanced by the candy pork.

Strive these recipes for fall.

Roasted Pork Loin with Brussels Sprouts and Candy Potatoes

1 pork loin, about 2½ to Three kilos

2-Three sprigs recent rosemary

2-Three sprigs recent thyme

4-6 garlic cloves, smashed

Salt and pepper

Avocado oil or different impartial oil for searing

1 pound Brussels sprouts

3-Four massive candy potatoes

2 apples, diced

Preheat the oven to 375 levels.

Season the pork on all sides with salt and pepper. Sear over medium-high warmth in 1 tablespoon of scorching oil.

Whereas the pork sears, peel the candy potatoes and lower into 1 to 1½-inch chunks. Trim the ends from the Brussels sprouts and lower into halves or quarters to make them equal sizes. Place the sprouts and candy potatoes on a calmly oiled baking sheet, dot with coconut oil, and sprinkle with salt and pepper.  

Place the pork on the baking sheet with the sprouts, apples and candy potatoes; scatter the herbs and garlic over all. Roast for 30-45 minutes, till the greens are tender and the pork registers 145 levels on a meat thermometer.

Serve with a Maple-Mustard French dressing.

Maple-Mustard French dressing

1 tablespoon maple syrup

1/Four cup cider vinegar

2 tablespoons apple cider

2 tablespoons brown mustard

Salt and pepper to style

1/4 cup olive oil

Whisk collectively the syrup, vinegar, cider, mustard and a beneficiant pinch of sea salt. Slowly add the olive oil, whisking quickly to create the emulsion. Style and proper the stability of candy to bitter to salt.

Bon appétit!

Fort Collins chef Linda Hoffman teaches cooking courses emphasizing dinners in 30 minutes or much less. Go to

Need extra concepts? Try these different columns by Linda Hoffman: 

Sheet pan dinners: An answer for busy weeknights

It is apple season: Use recent apples in these autumn recipes

It is beginning to really feel like fall: Strive these nutty dishes, together with recent pesto and nut-crusted trout


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