Fig Glazed Rack of Pork with Roasted Brussels Sprouts and Sweet Potatoes

Pork
Fig Glazed Rack of Pork with Roasted Brussels Sprouts and Sweet Potatoes
1
15
400
95

Ingredients

4 pounds pork rib rack
4 cups brussels sprouts (about 20 sprouts)
1 sweet potatoes (large)
1 red onion (small)
garlic salt
salt
pepper
fat
oil
1/2 cup fig jam
1/2 cup red wine
1 tablespoon soy sauce
feta cheese crumbles
feta cheese crumbles
goat cheese

Directions

11. 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.
22. Place pork on a baking sheet into a 450 degree oven, middle rack. Set timer for 20 minutes.
33. While pork is roasting, cut sweet potato into half/quarter inch cubes, and stem/halve the brussels sprouts.
44. Set aside 1/3 of the onion and slice the rest into rings.
55. Toss brussels sprouts, sweet potato, and onion with a little bit of oil, and sprinkle generously with garlic salt.
66. 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.
77. 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).
88. 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).
9 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.
109. Place vegetables on serving tray (and optionally sprinkle with cheese), then place pork over top.
1110. Drizzle generously with fig glaze.Enjoy!
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NutritionView more

400Calories
Sodium30%DV710mg
Fat26%DV17g
Protein18%DV9g
Carbs16%DV48g
Fiber24%DV6g

PER SERVING *

Calories400Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat8g40%
Trans Fat
Cholesterol35mg12%
Sodium710mg30%
Potassium620mg18%
Protein9g18%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate48g16%
Dietary Fiber6g24%
Sugars25g50%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.