Honey Mustard Pork Loin with Brussels Sprouts and Brown Rice - Innit

Ingredients

4 Servings

Meat & Seafood

  • Pork Tenderloin 910 g

Dry Goods

  • Long Grain Brown Rice 180 g

Pantry

  • Water 470 ml

  • Dijon Mustard 60 g

  • Extra Virgin Olive Oil 2 Tbsp

Produce

  • Shallot 1

  • Lemon 1

  • Fresh Brussel Sprouts 340 g

  • Fresh Thyme 1 1/2 bunches

  • Garlic Cloves 2

Canned/Bottled Goods

  • Honey 60 g

Dairy & Eggs

  • Plain Greek Yogurt 120 g

Spices

  • Salt 1 Tbsp

Preparation

  1. Boil Water

    Combine all ingredients in a large pot and bring to a boil.

    • 1/2 tsp Salt
    • 470 ml Water
    • 1/2 bunch Fresh Thyme
    • 2, smashed Garlic Cloves
  2. Cover & Simmer Rice

    Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

    • 180 g Long Grain Brown Rice
  3. Prep & Cook Pork

    Season pork on sheet pan, leaving enough room to add Brussels sprouts later. Place sheet pan on middle rack. Start cook sequence.

    • 1 Tbsp Extra Virgin Olive Oil
    • 2 tsp Salt
    • 910 g Pork Tenderloin
  4. Prep & Cook Brussels Sprouts

    Toss Brussels sprouts in a bowl with oil, then season. Add to sheet pan with pork. Continue the next cook sequence.

    • 340 g, halved Fresh Brussel Sprouts
    • 1 Tbsp Extra Virgin Olive Oil
    • 1/2 tsp Salt
  5. Honey Mustard Creation

    Prepare ingredients. Heat pan over medium-high. Add olive oil, shallot, & thyme. Sauté for 3 minutes. Add honey & mustard, cook for 2 minutes. Add remaining ingredients. Remove from heat & transfer to fridge to cool, about 5 minutes.

    • 1/2 Lemon
    • 60 g Honey
    • 60 g Dijon Mustard
    • 1, minced Shallot
    • 150 g Plain Greek Yogurt
    • 7 g Fresh Thyme
    • 1/2 tsp Salt
  6. Serve & Enjoy!

    Slice pork loin in 1.25 cm slices and top with Honey Mustard Sauce. Serve with Brussels Sprouts & Brown Rice.

Nutrition

  Amount per
serving
Daily value percentage
Calories 610 kcal  
Total Fat 16.0 g 21%
Total Saturated Fat 4.5 g 22%
Unsaturated Fat 12 g  
Cholesterol 145 mg 48%
Sodium 2060 mg 90%
Total Carbohydrate 60 g 22%
Fiber Total Dietary 7 g 23%
Sugars Total 17 g  
Protein 53 g 106%
Vitamin C 81 mg 90%
Calcium Ca 128 mg 10%
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By Innit Culinary Team