Marinated Pork loin with Grilled Brussel Sprouts & Baby Fingerling Potaoes

​This dish takes a little more prep and effort to make than most, but is completely worth it if you have the time. 

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If you have the time, marinate the pork loin for a few hours before cooking. 

Pork Marinade

• 3 tbsp olive oil
• 2 cloves of garlic minced
• 1 squeeze of lemon
• 2 tbsp brown sugar
• 1/2 tsp oregano
• 1/2 tsp parsley
• Salt & Pepper

Cook the pork at 200°C/400°F for 1 hour and 15 minutes

Brussel Sprouts:

• 1 bag of brussel sprouts
• 1 cup of pecans
• 1-2 wedges of bacon
• 2 tbsp olive oil
• 1 tbsp brown sugar
• Drizzle of maple syrup

Halve the brussel sprouts and drizzle with olive oil, brown sugar and maple syrup.
Put in the oven at 200°C/400°F for 35 minutes
Pan fry the bacon on high heat, set aside when cooked. 
Pan fry the pecans in the bacon fat until browned on each side.
Chop the bacon into small pieces. Add the bacon and pecans to the brussel sprouts.

Fingerling Potatoes:

• Halve the potatoes and boil for 10 minutes
• Drizzle with olive oil, salt, pepper and garlic salt.
• Roast in the oven at 200°C/400°F for 20 minutes

When the pork is done, take it out and let it rest. Put on a cutting board and slice the pork.
​Save the gravy and pour over the pork and potatoes. 

Option to serve sweet fruit chutney with the pork. I served cranberry peach chutney cold with the pork.