JACKSON HEIGHTS — Even though the summer is winding down, it doesn't mean you have to leave the spirit of the season behind.
This recipe combines the idea of grilled meats and veggies with a flavor profile that has some fall elements.
A slightly spiced pork loin is paired with a sweet and tangy honey-mustard glaze that features savory, a fresh-tasting herb that is in the mint family.
If you can't find it, thyme will work as well.
After a quick sear on the stovetop, roast the pork to perfection in the oven and finish it with the sweet and salty glaze.
Serve the pork with oven-roasted Brussels sprouts, paired with toasted pecans and blue cheese.
Here's how to make this tonight:
For the pork:
Pork loin (about 1 lb.), cut in two pieces
1 tsp. cumin
1 tbs. garlic powder
4 cloves garlic
2 tbs. honey
1 tbs. mustard
1 tsp. savory (or thyme), rough chopped
For the sprouts:
1 lb. Brussels sprouts, smaller ones if you can find, sliced thin
2 cloves garlic minced
Blue cheese crumbled (1-2 oz.)
1 cup pecans, toasted and chopped
For the pork:
1. Preheat the oven to 400 degrees. Make sure the position of the racks in the oven leave enough space for the Brussels sprouts and pork to both fit.
2. Heat a large, oven-proof pan on medium-high heat. Season the pork on all sides with cumin, garlic, salt and pepper. When the pan is hot, add some oil and brown the pork for about five minutes on each side. Add the garlic cloves and baste the pork with the garlic oil.
3. Transfer to the oven and roast for about 30 minutes or until the meat reaches an internal temperature of at least 145 degrees.
4. While pork is roasting, spread the Brussels sprouts evenly in a large baking pan. Drizzle with olive oil, the minced garlic, season with salt and pepper and toss by hand.
5. Roast for about 20 minutes, turning them about halfway through. They should be charred in some places but still have a bright green color. Set aside to cool slightly.
6. When the pork is nearly finished roasting, combine the honey, mustard, savory and season with salt and pepper. At the end of the cooking process, baste the pork with the honey-mustard mixture and let it roast for 5 minutes. Then baste the pork again and let it roast another 5 minutes.
7. Transfer the pork to a cutting board and let rest. Toss some of the Brussels sprouts with the pecans and blue cheese. Then slice the pork and place it on top.
8. Dig in.