Brown Sugar and Dijon Crusted Roast Pork with Brussel Sprout and Pear Salad

1 hour
Easy
8 people

What you’ll need

1kg SunPork Pork Forequarter Roast

110g brown sugar

2 Tbsp. dijon mustard

1 Tbsp. honey

1 Tbsp. minced garlic

1 Tbsp. paprika

1/2 tsp. salt

2 cups brussel sprouts, finely sliced

2 pears, cored and sliced

2 Tbsp. toasted pine nuts

3 small radishes, finely sliced

100g gorgonzola or blue cheese

Chives, to garnish

How to make it

1.        Preheat your oven to 190⁰C and line and grease your baking dish.

2.        In a small bowl, combine the brown sugar, dijon mustard, honey, garlic, paprika, salt, and pepper.

3.       Use a basting brush and coat the entire surface of the pork roast then place into your baking dish and roast for 1 hour.

4.       Meanwhile, to make the salad combine the brussel sprouts, pears, pine nuts, gorgonzola and radishes in a bowl and mix to combine.

5.       Combine the olive oil, apple cider vinegar and maple syryp in a jar and shake to mix.

6.       Pour the dressing over the salad and sprinkle with fresh chives.

7.       Refrigerate the salad until serving.

8.       Remove the pork from the oven and cover with alfoil loosely and allow the pork roast to rest for 15-20 mins before serving.

9.       Slice the pork roast and arrange on a large plate.

10.     Serve with slaw and gravy.

Collar Butt RAW in pack.jpg

1kg SunPork Pork Forequarter Roast

110g brown sugar

2 Tbsp. dijon mustard

1 Tbsp. honey

1 Tbsp. minced garlic

1 Tbsp. paprika

1/2 tsp. salt

2 cups brussel sprouts, finely sliced

2 pears, cored and sliced

2 Tbsp. toasted pine nuts

3 small radishes, finely sliced

100g gorgonzola or blue cheese

Chives, to garnish

1.        Preheat your oven to 190⁰C and line and grease your baking dish.

2.        In a small bowl, combine the brown sugar, dijon mustard, honey, garlic, paprika, salt, and pepper.

3.       Use a basting brush and coat the entire surface of the pork roast then place into your baking dish and roast for 1 hour.

4.       Meanwhile, to make the salad combine the brussel sprouts, pears, pine nuts, gorgonzola and radishes in a bowl and mix to combine.

5.       Combine the olive oil, apple cider vinegar and maple syryp in a jar and shake to mix.

6.       Pour the dressing over the salad and sprinkle with fresh chives.

7.       Refrigerate the salad until serving.

8.       Remove the pork from the oven and cover with alfoil loosely and allow the pork roast to rest for 15-20 mins before serving.

9.       Slice the pork roast and arrange on a large plate.

10.     Serve with slaw and gravy.

Collar Butt RAW in pack.jpg

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