Glazed Pork Loin with Brussels Sprouts and Sweet Potatoes
1 ½ lbs. Pork loin, tied
salt and pepper
2 tablespoons grainy mustard
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 lb. Brussels sprouts, halved lengthwise
1 lb. Sweet potatoes, cut into wedges
4 sprigs fresh thyme (or substitute dried)
2 tablespoons vegetable oil
1 firm-ripe bosc pear, cut into chunks
Preheat oven to 425. Season pork all over with salt and pepper, place in center of a roasting pan. In a small bowl stir together mustard, vinegar and brown sugar; brush all over pork. Scatter the brussels sprouts, sweet potatoes and thyme around pork. Sprinkle with with oil, any remaining mustard glaze, salt and pepper. Stir to coat. Transfer to oven and roast, tossing vegetables occasionally, until almost tender, about 30 minutes. Add 2 tablespoons water if vegetables stick to the pan. Stir in the pear and roast until the vegetables are tender and a thermometer inserted in the thickest part of pork registers 150, 15-20 minutes. Tent with foil if the roast starts to get too dark. Discard fresh thyme. Let roast rest 5 minutes, then thinly slice and serve with vegetables
