Photo of Rosemary pork with brussels sprouts, sweet potatoes and grapes by WW

Rosemary pork with brussels sprouts, sweet potatoes and grapes

8
8
5
Smartpoints value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
This one-pan dish will have you looking at your old baking sheet in a new way. The eye-catching contrast of the sweet potato wedges, Brussels sprouts and grapes are so compelling, you may serve it directly off the pan. The tang of the grainy mustard plays against the warm sweet burst of flavor from the grapes, while the rich pork is complemented by the caramelized sweetness of the potato wedges and Brussels sprouts. At just under an hour preparation time, the beauty and flavorful nature of this dish make it a ringer for special occasions as well as weeknight dinners. 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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