Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
30 min. |
40 min. |
70 min. |
4 |
0 |
Spicy Pork Roast with Asian Brussels Sprouts and Squash Pureé
Pork Roast will never be boring with this flavor kick, and brussel sprouts ARE DELICIOUS when prepared with the right Asian spices. Prepare your mouth and health for a flavor adventure.
Ingredients:
| Pork Marinade: 5-6 tbsp. of vegetable oil, 1 tbsp. of sherry vinegar, 1 jalapeno diced (remove stem and seeds), 2-3 minced garlic cloves, 1 tsp. of ginger, 1/2 tsp. of salt, 1 tsp. of ground black pepper |
| Brussel Sprout Seasoning: 1 tsp. of chopped peanuts, 1 tsp. of honey, 1 lime juiced, 1 tsp. of ground black pepper, 1 tsp. of rice vinegar, 1 tsp. of fish sauce, 1 tbsp. of minced cilantro, 1/2 cup of water |
| Squash Pureé: 1 lb. of cubed butternut squash or pumpkin, 1 cup of water, 1 tsp. of cardammon, 1/4 tsp. of salt and ground black pepper |
| 2 lbs. of pork roast |
| 1 lb. of brussel sprouts |
Instructions:
| 1 | Place the pork roast in a large gallon plastic zip lock bag with all the marinade. Safely shake the bag so that the marinade covers all of the roast. Then let it come to room temperature inside the bag (20 minutes.) |
| 2 | Make the brussel sprout seasoning and set aside in a medium size bowl. |
| 3 | Preheat the oven to 400 degrees, mix the brussel sprout seasoning together. Once the oven is heat ready, place the brussel spouts on a cookie sheet with a little bit of vegetable oil and salt/black pepper. Place in the oven. Roast for 10 minutes on each side, brown tips will appear on the sprout petals. Remove when fully roasted and set aside. Using a spoon drizzle the seasoning over the sprouts. |
| 4 | Remove the pork from the marinade bag and place in a roasting pan. Add 1-2 cups of water to the roasting pan and roast in the oven for 20-25 minutes. The temperature of meat should be 140 degrees for medium rare and 145 degrees for well done. |
| 5 | Mean while pork roast is cooking, add water and squash with cardamon, salt/pepper to a medium-large pot. Heat at medium high until squash is soft and absorbed the water and seasoning. Turn heat off and smash with a fork or use an immersion blending wand to pureé. |
| 6 | Remove pork roast from oven, set aside on a cutting board to rest. |
| 7 | Plate each serving with 1/4 cup of squash pureé, a few brussel sprouts, and then on top or on the side two slices of 1 inch thick pork tenderloin. Enjoy! |
Cook's Tips:
Instead of using rice and starches to pair with proteins, try roasting and steaming veggies. Less carbs and more color with flavor on your plate. Save the calories for dessert!
