roasted pork loin with fingerling potatoes + brussels sprouts

Ingredients:

  • 2 1/2 LB pork loin (Whole Foods usually has these pre-marinated at butcher counter)
  • 2 oz diced pancetta (sold at deli already diced, but you can also dice thick cuts)
  • 2 cloves garlic, chopped
  • 12 fingerling potatoes (I bought a bag that had a variety of colors)
  • 1 bag (~2 cups) of shaved Brussels sprouts (sold in most grocers)
  • balsamic vinegar
  • onion powder
  • garlic powder
  • extra virgin olive oil (EVOO)
  • flat-leaf Italian parsley
  • lemon (optional)

Directions:

Pre-heat oven to 375 degrees.  Place pork loin in a roasting pan sprayed with cooking spray. Roast for 75 minutes (test that internal temperature measures 165 degrees), then remove from oven and tent loosely with foil for 10 minutes to rest before slicing.  (Note:  if your pork loin is not pre-marinated – season meat well with S&P then in a small bowl mix 2 TBS EVOO, 1 TBS Dijon mustard, juice from one lemon or 1 TBS balsamic vinegar, garlic powder, onion powder and spread all over pork loin, let marinade covered in refrigerator for 1 or more hours before cooking.)

When meat has 10 minutes left of cooking time, heat a large non-stick skillet over medium heat.  Add 1 TBS EVOO and swirl to coat pan.  Add sliced potatoes.  While sauteing, season well with S&P, onion powder + garlic powder.  Stir frequently so potatoes cook on all sides and do not burn – lower heat if needed (potatoes should be crispy on the outside).  Remove from heat & keep warm.

In same skillet over medium heat, add diced pancetta.  Cook for a few minutes, stirring frequently, until all the fat is rendered, making sure not to burn pancetta (lower heat if needed).  Use a paper towel and carefully blot away excess fat on bottom of pan.  Add 1 TBS EVOO, garlic and Brussels sprouts to pan with pancetta.  Season with salt & pepper (go easy on salt as pancetta is salty), and continue to cook over medium until Brussels sprouts are tender but not mushy.  In the last minute of cooking, add 1 TBS balsamic vinegar to deglaze pan, scraping up flavor morsels on bottom of pan to work into Brussels sprouts and stir to coat.  Remove from heat.  At this point, the pork loin should have been out of oven and rested for 10 minutes.

Slice pork loin and plate, each getting 4 oz pork loin, 1/4 of the sliced potatoes (~3)  + 1/4 of the Brussels sprouts (~1/2 cup).  Tear some flat leaf parsley on top of each plate before serving.  (Optional:  go pro & squeeze some fresh lemon on top of entire dish to amp up flavor profile.)

Serves 4

Hands-on time:  25 minutes

Inactive cooking time:  75 minutes

Nutrients per serving:  Calories:  399 / Total Fat:  22.8g / Saturated Fat:  3.6g / Protein:  30.5g / Sodium:  684mg / Total Carbs:  34.7g / Dietary Fiber:  5g / Sugar:  5.2g 

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