Sunday 3/7/10 - Rack of Pork & Roasted Brussel Sprouts

For dinner tonight, I decided to make a few of our favorites only different.  We love pork roast and we LIKE brussel sprouts.  I usually make my roast in my crockpot, but this one was rather large and I didn't think it would fit.  I cooked it in the oven and used different spices to make it more interesting.  I must say, I'm not a huge fan of brussel sprouts (my mom always says they taste like dirt).  I usually buy them frozen to either boil or steam.  I saw a different way to cook these and decided to try something different.  Jack won't normally touch them with a 10 foot pole unless they're smothered in cheese sauce.  You know, he might die if any veggies touch his lips that aren't coated in cheese or ranch dressing ;).   I took pictures pretty much every step of the way to show how I achieved my results.  It was really great!  The roast was nice and juicy and the brussel sprouts were really good!  So, here goes...

Start out with a Rack of Pork.  The one I used was rather large (4.69 lbs)

For seasoning, I used EVOO, salt, pepper, minced garlic and rosemary

Combine all dry ingredients in a bowl and mix.  I used 1 tsp salt, 1/2 tsp of pepper, 1/2 tsp minced garlic and 1/2 tsp rosemary (you can use as much or little as you like of any of these spices.  These are the measurements I used)

I brushed on the EVOO over the whole roast.  (as Rachel Ray says) - that's Extra Virgin Olive Oil to you and me :)

Next I cut small slivers in the meat with a knife and put a little rosemary in there.  Then I sprinkled the dry ingredients on and rubbed them into the meat.  Go ahead...give it a good rub down!

Then I broiled the roast for a total of 10 minutes (5 minutes on each side) to get a light brown coating and to help hold the juices in.  You could also put your roast on the grill to sear it, if you like.

This is what it will look like after broiling it for 10 minutes

Then put meat in an oven pan and bake at 450 degrees

For 15 minutes

Then lower the heat to 350 degrees.  Insert a meat thermometer and roast for an additional 20 min. per pound or until internal temperature in the center reaches 160 degrees.  This roast had to be cooked for a total of 1 1/2 hours.

This by far, was the absolute BEST roast I've had in my life.  And I've eaten a lot of roast in my days...lol.  This meat fell off the bone it was so tender!  It was finger lickin' good!  Thanks Mom!!

Now...for the roasted brussel sprouts...

You want to use a handful of these little beauties for each person.  I happened to buy 1 lb of them in the produce section at Wally World.

I cleaned them...

Washed them real good

Gave them a good coat of EVOO, sea salt and pepper

And put them on a foil lined baking sheet (I use foil for easier clean up)

I baked them in the oven at 400 degrees for 30 minutes.  Be sure to stir them around to get all sides browned.  Go on..Give 'em a good shakin!

I had to sneak a taste before I put them on my plate.  Holy moly!  That definately beats steaming or broiling them!  YUMM-O!

This was the meal after it was completed.  Before serving I also sprinkled a little parmesan cheese on the brussel sprouts to make them even better!  I didn't think Jack would like these cooked this way (you know...no cheese or ranch) so I didn't offer him any.  He snatched one off my plate and was pleasantly surprised with how good they were.  I told him, "See, not ALL healthy food has to taste bad."  He has requested me to make these this way from now on too.  Hmm...maybe I'm onto something here!  I made mashed potatoes and corn for the kids to eat.  Neither wouldn't touch the brussel sprouts.  

You should give these green beauties another chance, if you're not a fan of them.  I'm not a huge fan, but roasted instead of steamed or boiled is much better, hands down!  Besides, they're green AND good for you too.  Try some soon.  ENJOY!