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🍽️ Roast Pork with Brussels Sprouts and Potato Wedges

792 kcal · 30 min · 4 servings

Roast Pork with Brussels Sprouts and Potato Wedges Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 160 degrees Celsius fan-assisted.
  2. 2. Rinse the pork roast under cold running water.
  3. 3. Pat the meat dry with a kitchen towel.
  4. 4. Brush the surface of the pork roast lightly with oil.
  5. 5. Season the meat generously with black pepper.
  6. 6. Place the pork roast on a wire rack.
  7. 7. Place a drip tray directly underneath the rack.
  8. 8. Slide the rack into the preheated oven.
  9. 9. Roast the pork for about 60 minutes.
  10. 10. Wash the Brussels sprouts under running water.
  11. 11. Remove any outer wilted leaves and the hard stem end.
  12. 12. Bring a pot of water and salt to a boil.
  13. 13. Add the prepared Brussels sprouts to the boiling water.
  14. 14. Cook the Brussels sprouts for about 15 minutes.
  15. 15. Drain the cooking water.
  16. 16. Shock the Brussels sprouts immediately with cold water.
  17. 17. Let the Brussels sprouts drain well in a colander.
  18. 18. Wash the potatoes thoroughly.
  19. 19. Cut the potatoes into wedges.
  20. 20. Toss the potato wedges with 3 tablespoons of oil.
  21. 21. Season the potatoes with salt and pepper.
  22. 22. Spread the potatoes out on a baking sheet.
  23. 23. Place the baking sheet in the oven.
  24. 24. Bake the potatoes for about 35 minutes until golden brown.
  25. 25. Melt some butter in a large frying pan.
  26. 26. Add the drained Brussels sprouts to the hot pan.
  27. 27. Toss the Brussels sprouts briefly in the butter.
  28. 28. Season the Brussels sprouts with salt and pepper.
  29. 29. Add a pinch of ground nutmeg.
  30. 30. Take the pork roast out of the oven.
  31. 31. Slice the meat into thick slices.
  32. 32. Plate the pork with the potatoes and Brussels sprouts.
  33. 33. Serve the dish immediately.

Nutrition per serving