Rosemary pork with brussels sprouts, sweet potatoes, and grapes
Uncooked sweet potato(es)
1 pound(s), peels scrubbed
Uncooked Brussels sprouts
1 pound(s), trimmed, halved
2 Tbsp, fresh, divided
1 small, thinly sliced
Extra virgin olive oil
1½ tsp, (or to taste)
1 tsp, freshly ground, divided (or to taste)
Uncooked lean boneless pork chop(s)
1 pound(s), (four 4 oz pieces)
Red seedless grapes
2 cup(s), (on branches in small bunches or loose)
- Preheat oven to 450°F.
- Cut potatoes in long wedges; cut wedges in half. On a large sheet pan (at least 12- X 16-in), combine potatoes, Brussels sprouts, 1 Tbsp rosemary and onion; toss with oil, ¾ tsp salt and ¼ tsp pepper until evenly coated. Spread out in a single layer; bake 25 minutes.
- Meanwhile, season pork with remaining ¾ tsp salt and remaining ¼ tsp pepper. Coat with mustard and remaining 1 Tbsp rosemary; set aside.
- Remove sheet pan from oven; toss vegetables with a spatula. Clear 4 spaces on pan; add pork and grapes, making sure each piece pork makes contact with pan. Return to oven; bake until pork is reaches 145°F and potatoes are tender, about 10-15 minutes. Let pork rest for 3 minutes before serving.
- Serving size: 1 piece pork and 1 1/4 c vegetables