Dijon Crusted Pork Roast with Pear and Brussels Sprouts Salad
Try this tasty Dijon Crusted Pork Roast with Pear and Brussels Sprouts Salad recipe for dinner tonight! Pork, Crackle & Gravy - you can't beat that!

1 hour 50 mins

Capable Cooks

6

What you’ll need

  1. 1kg SunPork Pork Forequarter Roast
  2. 110g brown sugar
  3. 2 Tbsp. Dijon mustard
  4. 1 Tbsp. honey
  5. 1 Tbsp. minced garlic
  6. 1 Tbsp. paprika
  7. 1/2 tsp. salt
  8. 1/2 tsp. pepper
  9. Gravy, to serve
  10. Pear and Brussels Sprout Salad
  11. 2 cups Brussels sprouts, finely sliced
  12. 2 pears, cored, sliced
  13. 2 Tbsp. pine nuts, toasted
  14. 3 small radishes, finely sliced
  15. 100g Gorgonzola or blue cheese
  16. Chives, to garnish
  17. Dressing
  18. 2 Tbsp. olive oil
  19. 2 Tbsp. apple cider vinegar
  20. 1 Tbsp. maple syrup

How to make it

  1. Pre-heat fan forced oven to 190⁰C.
  2. In a small bowl, combine the brown sugar, Dijon mustard, honey, garlic,
    paprika, salt, and pepper.
  3. Use a basting brush to coat the entire surface of the roast with the
    marinade, then place into a greased baking dish.
  4. Roast for 1 hr and 20 mins or until cooked through.
  5. Meanwhile, combine the Brussels sprouts, pears, pine nuts, radishes and
    Gorgonzola in a bowl.
  6. In a jar, combine the olive oil, apple cider vinegar and maple syrup then
    shake to mix.
  7. Pour the dressing over the salad, sprinkle with fresh chives and set aside.
  8. Remove the roast from the oven, cover loosely with foil and allow to rest for
    15-20 mins before serving.
  9. Slice the roast and arrange on a large plate.
  10. Serve with salad and gravy.