Our easy Fig Glazed Rack of Pork with Roasted Brussels Sprouts and Sweet Potatoes recipe is a partnered effort with the National Pork Board. Add this simple dish to your holiday dinner menu!
I don’t know about you, but I like to get my holiday shopping done early. Granted, it doesn’t always work out that way, but I do try to at least knock out the bulk of it! I have it easier than most folks because I always buy my family the same thing. Matching holiday pajamas!
Fig Glazed Rack of Pork with Roasted Brussels Sprouts and Sweet Potatoes Recipe, Ingredients:
- 3 – 4 pound rack of pork
- 4 cups brussels sprouts (about 20 sprouts)
- 1 large sweet potato
- 1 small red onion
- garlic salt
- salt & pepper
- fat or oil (for searing/roasting)
- 1/2 cup fig preserves
- 1/2 cup red wine
- 1 tablespoon soy sauce
- optional: crumbled feta or goat cheese
Fig Glazed Rack of Pork with Roasted Brussels Sprouts and Sweet Potatoes Recipe, Directions:
- Pat the pork dry and season it lightly with salt and pepper. Heat a skillet (I used a cast iron) with a small amount of fat or oil until very (very) hot and sear the pork on each side for 2 – 3 minutes, until browned.
- Place pork on a baking sheet into a 450 degree oven, middle rack. Set timer for 20 minutes.
- While pork is roasting, cut sweet potato into half/quarter inch cubes, and stem/halve the brussels sprouts.
- Set aside 1/3 of the onion and slice the rest into rings.
- Toss brussels sprouts, sweet potato, and onion with a little bit of oil, and sprinkle generously with garlic salt.
- When 20 minute timer ends, add the vegetables to your baking sheet with the pork in a single layer. If the pork looks like it’s browning too quickly, turn it over. Set an additional 20 minutes on the timer.
- While the pork and vegetables are roasting, bring your skillet that you used for searing back up to medium/high. Deglaze the pan by adding red wine and stirring for a few minutes (to release everything from the bottom of the pan into your sauce. Add fig preserves and soy sauce, then simmer until reduced to about half, or less (depending on your preferred consistency).
- When timer ends, check vegetables and pork for doneness (using a fork on the veggies and meat thermometer on the pork). Remove each as finished (they might not finish at exactly the same time).
- The National Pork Board recommends that for tender, juicy and delicious pork loins, roasts, chops and tenderloins to cook them like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest. For easier slicing and to let the pork juices redistribute throughout the meat, remove larger cuts, such as roasts, from the oven and let them stand and rest for a total of 10 minutes before serving.
Christmas and Thanksgiving might be center-most this holiday season, but the National Pork Board is going to help you to make EVERY moment one worth celebrating! A recently conducted survey from the National Pork Board showed a variety of meaningful experiences, activities and occasions Americans enjoy during the season.