Imagine a dish that transforms an ordinary dinner into an extraordinary culinary experience - this Pork Roast with Cranberry Pecan Brussels Sprout Salad is exactly that magical meal! Combining the rich, succulent flavors of perfectly roasted pork with a vibrant, tangy salad, this recipe promises to elevate your home cooking from mundane to magnificent. Whether you're hosting a dinner party or craving a gourmet weekend meal, this recipe will have your guests wondering if a professional chef secretly invaded your kitchen.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb pork roast
- Salt and pepper to taste
- 2 cups Brussels sprouts, halved
- 1 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat the oven to 375°F (190°C). Remove pork roast from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Pat the pork roast dry with paper towels. Season generously with salt and black pepper on all sides, ensuring even coverage.
- Place the pork roast in a large roasting pan or cast-iron skillet with the fat side facing up. This will help the fat render and keep the meat moist during cooking.
- Roast the pork in the preheated oven for approximately 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer inserted into the thickest part of the roast to check doneness.
- While the pork is roasting, prepare the Brussels sprout salad. Trim and halve the Brussels sprouts, removing any tough outer leaves.
- In a large skillet, toast the chopped pecans over medium heat for 3-4 minutes until fragrant, stirring constantly to prevent burning.
- Once the pork reaches the desired temperature, remove from oven and let rest for 15-20 minutes, tented with aluminum foil. This allows the juices to redistribute throughout the meat.
- In a large mixing bowl, combine halved Brussels sprouts, toasted pecans, and dried cranberries.
- Create the dressing by whisking together olive oil, balsamic vinegar, and honey in a small bowl until well combined.
- Pour the dressing over the Brussels sprout mixture and toss gently to coat all ingredients evenly.
- Slice the rested pork roast against the grain into thin, even slices.
- Arrange the sliced pork on a serving platter and serve alongside the cranberry pecan Brussels sprout salad.
Tips
- • Always let your pork roast come to room temperature before cooking to ensure even roasting • Use a meat thermometer for precision - 145°F is the sweet spot for a juicy, perfectly cooked roast • Let the meat rest after cooking to redistribute those delicious juices • Toast your pecans briefly to enhance their nutty flavor and add depth to the salad • Don't skip the resting period - it's crucial for maintaining moisture in your roast • Slice the pork against the grain for maximum tenderness • For extra flavor, consider adding fresh herbs like rosemary or thyme to your seasoning
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 110mg
