Roast Pork Loin With Bacon Brussels Sprouts And Cream Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 70 min · Pork · gluten-free, low-carb, high-protein

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Ingredients

• 1 1/2 lb boneless pork loin roast
• 4 slices, chopped thick-cut bacon
• 1 lb, halved brussels sprouts
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• 1, diced yellow onion
• 1 tbsp dijon mustard
• 1 tbsp olive oil
• 2 cloves, minced garlic
• 1/2 tbsp, chopped fresh sage
• 1/2 tbsp kosher salt
• 3/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Score the fat cap of the loin in a crosshatch, season the roast all over, and sear it in the olive oil in an oven-safe skillet over high heat, 3 minutes a side, until browned on every face.
2. Roast the loin 35 to 45 minutes, until the center reads 145F. Move it to a board and rest a full 15 minutes, or the juices will run out when you cut it.
3. While it roasts, crisp the bacon in a second skillet for 8 minutes, remove it, and cook the sprouts cut-side down in the bacon fat for 5 minutes without stirring, until the flat faces are dark brown. Toss and cook 5 minutes more until tender at the core.
4. Pour off most of the fat from the roasting skillet, cook the onion and garlic 3 minutes, then add the broth and scrape the pan clean. Add the cream, sage and dijon and simmer 4 minutes until it coats a spoon, then whisk in the butter.
5. Slice the pork thickly, spoon the cream gravy over it, and serve with the sprouts and crumbled bacon.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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