Lemon-Dijon Pork Sheet Pan Delight
Equipment
- whisk,
- baking pan 15x10x1-inch
- cooking spray
- Basting brush
- thermometer
Ingrediënten
- 4 teaspoons Dijon mustard
- 2 teaspoons grated lemon peel
- 1 garlic clove minced
- ½ teaspoon salt
- 2 tablespoons canola oil
- 1 ½ pounds sweet potatoes about 3 medium, cut into ½-inch cubes
- 1 pound fresh Brussels sprouts about 4 cups, quartered
- 4 boneless pork loin chops 6 ounces each
- Coarsely ground pepper optional
Instructies
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the Dijon mustard, grated lemon peel, minced garlic, salt, and canola oil.
- Reserve 1 tablespoon of the mixture for brushing the pork.
- Add the sweet potatoes and Brussels sprouts to the remaining mixture in the bowl and toss to coat evenly.
- Place the pork chops and coated vegetables in a 15x10x1-inch baking pan coated with cooking spray.
- Brush the pork chops with the reserved mustard mixture.
- Roast in the preheated oven for 10 minutes.
- After 10 minutes, turn the pork chops and stir the vegetables in the pan.
- Continue roasting until a thermometer inserted into the pork reads 145°F (63°C) and the vegetables are tender, about 10-15 minutes more.
- If desired, sprinkle the dish with coarsely ground pepper before serving.
Notes / Tips / Wine Advice:
Wine Advice:
A light-bodied white wine such as Pinot Grigio or a crisp Sauvignon Blanc would complement the lemony flavors of this dish and balance the richness of the pork and sweet potatoes.Nutritional Information
Calories: 516 kcal | Carbohydrates: 51 g | Protein: 39 g | Fat: 17 g | Fiber: 9 g | Sugar: 19 g
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