Miso-Glazed Pork Roast with Brussels Sprouts

February 7, 2020
Created by Harmons
45 minutes
Serves 4-6
  • Cooking spray
  • 5 Tbsp apricot preserves
  • 1 Tbsp miso
  • 1/4 cup champagne vinegar
  • 2 strips orange peel
  • 1 clove garlic, smashed
  • 1 (2-2 1/2) lb pork loin roast
  • 1/2 cup lower sodium chicken broth
  • Brussels sprouts
  • 1 clove garlic, smashed
  • 1 Tbsp fish sauce
  • 2 Tbsp fresh lime juice
  • 1/2 tsp honey
  • 1/2-1 red Thai chile pepper, thinly sliced
  • 1 1/2 Tbsp finely chopped roasted unsalted peanuts
  • 1 1/2 lb Brussels sprouts, trimmed and halved
  • 1/2 tsp salt
  • 1 1/2 Tbsp canola oil
  • 3/4 cup low-sodium chicken broth
  • 1 Tbsp butter
  • 1 Tbsp chopped fresh mint

Preheat oven to 425°. Spray a rimmed baking sheet with cooking spray.

In a small saucepan over medium heat, combine preserves, miso, vinegar, orange peels, and garlic and cook until thickened, 3-4 minutes. Set aside.

Season pork with salt and pepper and place on prepared baking sheet. Brush with 2 tablespoons glaze and roast 12-15 minutes. Turn over and brush with more glaze. Continue to roast until an instant-read thermometer inserted into center of pork registers 145°, 8-10 minutes longer.

Meanwhile, to make the Brussels sprouts, on a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10-15 minutes more.

Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze in small saucepan over medium-high heat. Bring to a simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.

In a small bowl, whisk together garlic, fish sauce, lime juice, honey, chile pepper, peanuts, mint, and 1 tablespoon water. Set aside.

Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.

Serve the pork with the Brussels sprouts.

Nutrition Information: Serving size: 1/6th of recipe; 490 Calories; 18g Total Fat (9g Saturated); 650 mg Sodium; 24g Carbohydrates; 5g Dietary Fiber; 11g Sugar; 36g Protein