Maple & Mustard Pork Loin over Brussels Sprout Pilaf

Ingredients

• 1 lb (450 g) Broek Acres pork loin roast
• 2 Tbsp (30 mL) Dijon mustard
• 2 Tbsp (30 mL) maple syrup
• 1 lb (450 g) Brussels sprouts, shredded
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1/4 tsp (1 mL) salt
• 2 cups (500 mL) warm cooked brown basmati rice or cooked quinoa
• 1/2 cup (125 mL) pomegranate seeds
• 1/2 cup (125 mL) chopped pecans
• 1 navel orange, peeled and chopped
• 1 Tbsp (15 mL) chopped fresh rosemary, plus more to garnish

Directions

1. Preheat oven to 425 F (200 C).
2. Add pork to half of large baking sheet. In small bowl, combine mustard and maple syrup; spread evenly over pork. Roast for 10 minutes.
3. Add Brussels sprouts, oil, and salt to other side of baking sheet, toss, and add back to oven. Roast until internal temperature of pork is 160 to 170 F (70 to 75 C); remove pork to plate to rest.
4. For pilaf, add roasted sprouts to bowl and toss with remaining ingredients. Add pilaf to plates; slice pork and place on top of rice. Garnish with additional rosemary and serve.