Orange Rosemary Pork
Dutch Pork Filet With Orange Dijon Sauce With Maselhed Potatoes, Roasted Brussels and Almonds
PREP TIME: 10 Minutes/ COOK TIME: 40 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 670/ Protein 35g
DIFFICULTY LEVEL: MediumINGREDIENTS: 1/8 Cup Sliced Almonds, Pork Filet, Potatoes, Brussels Sprouts, Chicken Bouillon Paste, Orange, Parsley, 1 TSP Dried Thyme, 1 TBSP Brown Sugar, 2 TSP Dijon Mustard
Step 1: Start Prep
Adjust rack to top position
Preheat oven to 425 degrees
Wash and dry produce
Dice potatoes
Trim and halve brussels sprouts
Step 2: Roast Brussels Sprouts
Toss brussels on one side of baking sheet with a large drizzle of oil, and ¼ TSP of salt and pepper
Roast on top rack for 12 minutes
Step 3: Cook Potatoes
Place potatoes in a medium pot with enough salted water to cover by 2 inches
Bring to a boil, and cook till tender for 20 minutes
Return potatoes to pot, keep covered and off heat until step 6
Step 4: Roast Pork and Brussels
Pat pork dry with paper towels, and season with ¼ TSP of salt and pepper
Heat a drizzle of oil in a large pan over medium heat, cook for 4 minutes per side
Remove from heat
Once brussels sprouts have roasted for 12 Minutes, transfer pork to opposite side
Wipe out pan
Return sheet to rack and cook for 12 minutes more
Transfer pork to a cutting board to rest before slicing, minimum 3 minutes
Step 5: Finish Prep and Make Sauce
Meanwhile, have orange
Pick parsley leaves from stems, roughly chop leaves
In a small bowl, whisk together brown sugar, mustard, bouillion paste, half the thyme, 2 TBSP of water, and juice from half the orange
Heat pan used for pork over medium heat
Add orange mixture to hot pan and bring to a simmer
Cook for 4 minutes
Remove heat and stir in 1 TBSP butter until melted
Season with ¼ TSP of salt and pepper
Step 6: Mash Potatoes
Return potatoes to pot on medium heat
Add 2 TBSP of butter
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed
Season with ¼ TSP of salt and pepper
Keep covered off heat until ready to serve
Step 7: Finish and Serve
Slice pork cross wise
Divide pork, brussels sprouts and mashed potatoes between plates
Spoon sauce over pork with mashed potatoes
Garnish with almonds and parsley
Serve Hot and Enjoy!
