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Maple Dijon Pork Roast with Brussels Sprouts
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 2-pound boneless pork loin roast
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/4 cup pure maple syrup
  • 1/4 cup Dijon mustard
  • 1/2 cup apple cider
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider, minced garlic, thyme, salt, and pepper until smooth.
  • Place the pork roast in the slow cooker and pour the maple Dijon mixture over the top. Drizzle with the olive oil.
  • Arrange the Brussels sprouts around the pork so they sit in the sauce.
  • Cover and cook on low for 6 to 7 hours, until the pork reaches an internal temperature of 145°F and is fork-tender.
  • Remove the pork, let it rest for 5 minutes, then slice it. Spoon the Brussels sprouts and sauce over the slices before serving.

Notes

Add the Brussels sprouts after the first four hours if you prefer them firmer. Leftovers reheat gently in a covered skillet with a splash of apple cider to loosen the sauce. Use a meat thermometer for best results so the pork stays moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife