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Roasted Pork and Brussels Sprouts with Pesto Polenta One Star

Roasted Pork and Brussels Sprouts with Pesto Polenta

Get Ready

Servings: Serves 4

Prep Time: 20 minutes

Cook Time: 78 minutes

Ingredients: Add ingredients to List

3 tablespoons Taste of Inspirations Maple & Sage Rub1 pinch ficelle
2 tablespoons vegetable oil
Salt and pepper
1 pound Brussels sprouts, trimmed and halved
2 apples, cored and cut into 1/2" wedges
1 (3-pound) boneless pork loin roast, tied
6 cups water
1 1/2 cups instant polenta
1/4 cup Hannaford Pesto Sauce

directions:

1. Adjust a rack to the upper-middle position and heat oven to 375 degrees. Combine maple rub, oil, and 2 teaspoons salt together. Toss Brussels sprouts and apples with 1 tablespoon rub mixture and transfer to a 9x13" baking dish.
2. Coat pork with remaining rub mixture and lay on top of Brussels sprouts and apples. Roast until golden brown and center reaches 140 degrees, 1 to 1 1/4 hours. Cover dish with foil and set aside.
3. Meanwhile, bring water to boil in a large saucepan. Reduce heat to low, add 1 teaspoon salt, and slowly whisk in polenta. Continue to stir polenta until thickened, about 3 minutes. Remove from heat, stir in 2 tablespoons pesto, and season with salt and pepper to taste.
4. Prep-Ahead: For the chicken sausage and polenta pie (see next page), spread 3 cups of the hot polenta into a greased 9" broiler-safe pie dish; refrigerate for up to 3 days. Cover remaining polenta to keep warm. For the pork ?pad thai,? remove 1/3 of the cooked roast, wrap tightly, and refrigerate up to 2 days.
5. Slice remaining 2/3 of pork into 12 pieces and arrange over Brussels sprouts and apples. Spoon remaining 2 tablespoons pesto over pork and serve with polenta.
Source: Hannaford fresh Magazine, November - December 2015

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Quantity Ingredients  
3 tablespoons Taste of Inspirations Maple & Sage Rub1 pinch ficelle  
2 tablespoons vegetable oil  
Salt and pepper  
1 pound Brussels sprouts, trimmed and halved  
2 apples, cored and cut into 1/2" wedges  
1 (3-pound) boneless pork loin roast, tied  
6 cups water  
1 1/2 cups instant polenta  
1/4 cup Hannaford Pesto Sauce  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 600 kcal (30%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (33%)
Saturated Fat 5 g (25%)
Cholesterol 100 mg (33%)
Sodium 1290 mg (53%)
Total Carbohydrates 58 g (19%)
Dietary Fiber 8 g (32%)
Protein 40 g (66%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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