Espresso Roasted Pork and Brussels Sprouts

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This weekend we had a really exciting wedding in the family. My brother-in-law got hitched and there was so much wonderful time with family and friends in celebration of this amazing event.

The wedding was in held Delray Beach, so on Sunday morning we all joined again for brunch then meandered downtown in Delray. We stopped at The Ancient Olive, I’m totally obsessed with all of the interesting and high quality olive oils and vinegars.

I picked up this gem, limited edition Butternut Squash Seed Oil, from upstate NY town Geneva, NY, near where I grew up.

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A taste of this oil and I knew I wanted to cook with it. Roasting with a green veggie came to mind.

I marinated pork loin from Maverick Farms (they have the very best pork) using espresso (you can use regular) balsamic vinegar and olive oil.


1# Boneless Pork Loin, I recommend Maverick Farms brand or any humanely raised pork

1-2 Tablespoons Espresso Balsamic Vinegar from The Ancient Olive or your favorite balsamic vinegar

1-2 Tablespoons Organic Olive Oil

Sea salt, fresh ground black pepper

1.5# whole Brussels sprouts

1 Tablespoon Butternut Squash Seed Oil

1/8 teaspoon each turmeric, sea salt, black pepper



1. Remove meat from packaging and place in glass 9 x 13 baking pan. Feel free to use a meat tenderizer to flatten it a bit if you like.

2. Pour vinegar and oil over meat, then season with sea salt, fresh ground black pepper. Allow to come to room temp if cooking soon (30 – 60 minutes, otherwise, cover and place in fridge).

3. Meanwhile, preheat oven to 400 degrees.

4. Prep Brussels sprouts by cutting off the stems, then cutting in half. Wash thoroughly.

4. Toss Brussels sprouts with 1 Tablespoon Butternut Squash Seed Oil, turmeric, sea salt, and black pepper.

5. Roast on a backing sheet for 30 minutes, remove from oven to turn over halfway through.

6. When Brussels sprou15 minutes into cooking, you’ll want to sear the pork loin before putting into the oven.

7. Heat large stainless steel skillet to medium-high heat.

8. Place pork loin onto hot skillet and sear on each side for 1 minute. You can sear top and bottom only or sear all 4 sides. This will get you a nice crust to lock in the flavor of meat during baking.

9. After removing your brussels sprouts from the oven. Set oven to 425.

10. Roast pork loin for 30-37 minutes, turning halfway through. It took mine 37 minutes. Cook until juices run clear, but meat can be slightly pink, just not bleeding.

11. Allow pork to rest for 5 minutes before serving.

12. Plate sliced pork with brussels sprouts with a fresh garden salad.

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