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Roasted Loin of Pork with Brussels Sprouts

Updated February 23, 2016

The scent of this roasting pork reminds me of Sunday suppers past, although no one in my family ever thought of roasting the Brussels sprouts in the pan juices, a technique that will make the most delicious sprouts you’ve ever had. And that’s a promise. Although boneless pork roasts are easy to find, there is a huge improvement in flavor when the meat is cooked on the bone, so don’t compromise.

Makes6 to 8 servings

Cooking Methodroasting

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Equipmentmortar and pestle, spice grinder

Five Ingredients or LessYes

Mealdinner

Taste and Texturemeaty, savory

Ingredients

  • 3 tablespoons extra virgin olive oil, divided, plus more for the pan
  • One 4-pound center cut pork loin with bones
  • 1 teaspoon crumbled dried rosemary
  • 1 teaspoon rubbed dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon ground fennel seed (grind in on electric grinder or mortar and pestle)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • Three 10-ounce containers Brussels sprouts, each sprout trimmed and cut in half vertically
  • ¾ cup canned low-sodium chicken broth
  • 2 tablespoons dry sherry
  • 1 tablespoon unsalted butter, chilled

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