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INGREDIENTS:
- 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
DIRECTIONS:
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.