1. Boil Water

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

   • 1/2 tsp Kosher Salt
   • 2 cups Water
   • 1/2 bunch Garden 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.

   • 1 cup Long Grain Brown Rice
3. Prep & Cook Pork

   Season pork on sheet pan, leaving enough room to add brussels sprouts later. Start to cook Pork Loin on middle oven rack.

   • 1 Tbsp Extra Virgin Olive Oil
   • 2 tsp Kosher Salt
   • 2 lb Pork Loin Top Roast
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 sheet pan with the pork. Start next cook sequence.

   • 3/4 lb , halved Brussels Sprouts
   • 1 Tbsp Extra Virgin Olive Oil
   • 1/2 tsp Kosher Salt
5. Honey Mustard Creation

   Prepare ingredients. Heat pan over medium-high. Add olive oil, shallot, & thyme. Saute 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
   • 2 1/2 Tbsp Honey
   • 1/4 cup Dijon Mustard
   • 1 , minced Fresh Shallot
   • 1/2 cup Plain Greek Yogurt
   • 1/4 bunch Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 2 Tbsp Extra Virgin Olive Oil
6. Serve & Enjoy!

   Slice pork loin in 1/2" slices and top with Honey Mustard Sauce. Serve with Brussels Sprouts & Brown Rice.

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	Amount per serving	Daily value percentage
Calories	730 kcal
Total Fat	25 g	31%
Total Saturated Fat	6 g	30%
Unsaturated Fat	19 g
Cholesterol	125 mg	42%
Sodium	2330 mg	100%
Total Carbohydrate	59 g	21%
Fiber Total Dietary	6 g	22%
Sugars Total	15 g
Excellent Source: Protein	50 g	101%
Excellent Source: Vitamin C	75 mg	80%
Calcium Ca	113 mg	8%

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	Amount per serving	Daily value percentage
Iron Fe	3.5 mg	20%
Vitamin D	1 µg	4%
Potassium K	1230 mg	25%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	1.2 mg	100%
Riboflavin	0.6 mg	45%
Niacin	14.5 mg	90%
Pantothenic Acid	2.5 mg	45%
Vitamin B-6	1.9 mg	110%
Folate (B9)	66 µg	15%
Good Source: Vitamin B12	1.2 µg	50%

By Innit Culinary Team