Rosemary Pork with Brussels Sprouts, Sweet Potatoes and Grapes
- Total Time
If you prefer your veggies on the firmer side, add the Brussels sprouts about 10 minutes after you add the potatoes.
uncooked sweet potato(es)1 pound(s), peels scrubbed
uncooked Brussels sprouts1 pound(s), trimmed, halved
rosemary2 Tbsp, fresh, divided
uncooked onion(s)1 small, thinly sliced
extra virgin olive oil3 ¾ tsp
kosher salt1 ½ tsp, (or to taste)
black pepper1 tsp, freshly ground, divided (or to taste)
uncooked lean boneless pork chop(s)1 pound(s), (four 4 oz pieces)
whole-grain mustard3 Tbsp
red seedless grapes2 Cup, (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