Glazed Pork Loin with Brussels Sprouts and Sweet Potatoes

A lovely lovely meal. It was delicious and went splendidly with a Rioja wine. The pears were particularly delicious roasted in the mustard sauce. Yum.

The only change I made to the original recipe was the internal temperature of the pork. I like it more on the just barely done side, so I cooked it to 140°F-145°F (rather than 150°F).

Glazed Pork Loin with Brussels Sprouts and Sweet Potatoes
Courtesy of Rachael Ray



1 1/2 pounds pork loin, tied
Salt and pepper
2 tablespoons grainy mustard plus more for serving
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 pound Brussels sprouts, halved lengthwise
1 pound sweet potatoes cut into wedges
4 sprigs thyme, plus more for garnish
2 tablespoons vegetable oil
1 firm-ripe bosc pear cut into chunks

Preheat the oven to 425°F. Season the pork all over with salt and pepper. Place in the center of a roasting pan.

In a small bowl, stir together the mustard, vinegar and brown sugar and brush over the pork. Scatter the brussels sprouts, sweet potatoes and thyme around the pork. Sprinkle with the oil, any remaining mustard glaze, salt and pepper and stir to coat.

Transfer to the oven and roast, tossing the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of the pork registers 140°F-145°F, about 30-35 minutes. (If vegetables stick to the pan, add 2 tablespoons water; stir.)

Remove pork from pan and let rest. Stir in the pear, return pan to oven, and roast until the vegetables are tender, about 15 to 20 minutes. Discard the thyme. Thinly slice pork and serve with the vegetables. Garnish with more thyme and serve with more mustard.