Maple-Citrus Pork Roast
Spicy Roasted Brussels Sprouts and Sweet Potato
Ingredients
- 4 navel oranges
- ½ cup pure maple syrup
- 3 Tbsp coconut aminos
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 2½ lb boneless pork loin roast, trimmed
- 2 Tbsp avocado oil
- 1¾ cups organic chicken broth
Instructions
- Grate zest and squeeze juice from 2 oranges; stir together zest, juice, maple syrup, coconut aminos, garlic, and ginger.
- Pour orange juice mixture over pork roast in a gallon zip-top bag; seal and chill overnight.
- Preheat oven to 400°F. Peel and section 2 oranges into segments; place orange segments in a roasting pan coated with avocado oil.
- Place pork over oranges; sprinkle lightly with salt and pepper. Bake 30 minutes, and turn roast. Add broth, and bake 30 minutes longer or until a meat thermometer inserted into thickest portion reads 145°F. Let stand 5 minutes before slicing.
Side Dish Ingredients
- ½ lb Brussels sprouts, trimmed and halved
- 1 sweet potato, peeled and cut into 1-inch pieces
- 1½ Tbsp avocado oil
- ¼ tsp salt
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together Brussels sprouts, potato, oil, salt, and red pepper in a large bowl. Spread mixture in a single layer on a rimmed baking sheet.
- Bake 35 to 40 minutes or until vegetables are tender and roasted, stirring twice during baking.
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