Rosemary Pork with Brussels Sprouts, Sweet Potatoes and Grapes
2
Points®
Temps total: 55 min • Préparation: 15 min • Cuisson: 40 min • Portions: 4 • Difficulté: Facile
If you prefer your veggies on the firmer side, add the Brussels sprouts about 10 minutes after you add the potatoes.
Ingrédients
Sweet potato
1 pound(s), peels scrubbed
Brussels sprouts
1 pound(s), trimmed, halved
Rosemary
2 tbsp(s), fresh, divided
Onion
1 small, thinly sliced
Olive oil
3¾ tsp(s)
Kosher salt
1½ tsp(s), (or to taste)
Black pepper
1 tsp(s), freshly ground, divided (or to taste)
Uncooked lean trimmed boneless pork chop
1 pound(s), (four 4 oz pieces)
Whole-grain mustard
3 tbsp(s)
Red seedless grapes
2 cup(s), (on branches in small bunches or loose)
Instructions
1
Preheat oven to 450°F.
2
Cut potatoes in long wedges; cut wedges in half. On a large sheet pan (at least 12- X 16-in), combine potatoes, Brussels sprouts, 1 Tbsp rosemary and onion; toss with oil, ¾ tsp salt and ¼ tsp pepper until evenly coated. Spread out in a single layer; bake 25 minutes.
3
Meanwhile, season pork with remaining ¾ tsp salt and remaining ¼ tsp pepper. Coat with mustard and remaining 1 Tbsp rosemary; set aside.
4
Remove sheet pan from oven; toss vegetables with a spatula. Clear 4 spaces on pan; add pork and grapes, making sure each piece pork makes contact with pan. Return to oven; bake until pork is reaches 145°F and potatoes are tender, about 10-15 minutes. Let pork rest for 3 minutes before serving.
5
Serving size: 1 piece pork and 1 1/4 c vegetables
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