Rosemary Pork with Brussels Sprouts, Sweet Potatoes and Grapes

8
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
If you prefer your veggies on the firmer side, add the Brussels sprouts about 10 minutes after you add the potatoes.

Ingredients

uncooked sweet potato(es)

1 pound(s), peels scrubbed

uncooked Brussels sprouts

1 pound(s), trimmed, halved

rosemary

2 Tbsp, fresh, divided

uncooked onion(s)

1 small, thinly sliced

extra virgin olive oil

3¾ tsp

kosher salt

1½ tsp, (or to taste)

black pepper

1 tsp, freshly ground, divided (or to taste)

uncooked lean boneless pork chop(s)

1 pound(s), (four 4 oz pieces)

whole-grain mustard

3 Tbsp

red seedless grapes

2 cup(s), (on branches in small bunches or loose)

Instructions

  1. Preheat oven to 450°F.
  2. 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.
  3. Meanwhile, season pork with remaining ¾ tsp salt and remaining ¼ tsp pepper. Coat with mustard and remaining 1 Tbsp rosemary; set aside.
  4. 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.
  5. Serving size: 1 piece pork and 1 1/4 c vegetables

Notes

We left the grapes on the stem for a pretty presentation, but you can take them off if you prefer.

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