1. Boil Water

   Prepare garlic. 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 baking tray, leaving enough room to add Brussels sprouts later. Place baking tray on middle rack. Start cook sequence.

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

   Prepare Brussels sprouts. Toss Brussels sprouts in a bowl with oil, then season. Once the pork’s cook sequence is up, add the Brussels sprouts to the baking tray with the pork. Start next cook sequence.

   • 340 g , halved Brussels 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
   • 2 Tbsp Extra Virgin Olive Oil
6. Serve & Enjoy!

   Slice pork loin in 1.25 cm slices and top with honey mustard sauce. Serve with Brussels sprouts & brown rice.

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By Innit Culinary Team