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Maple Pesto Pork Loin with Brussels Sprouts, Sweet Potato


  • Pork Loin

  • Shaved Brussels Sprouts

  • Sliced Sweet Potatoes

  • Maple Syrup

  • Pesto

1.Preheat the oven to 425 degrees.

2.Sweet Potatoes –  On a Sheet Pan

1.Toss the cut sweet potatoes with olive oil and season with salt and pepper.

2.Place flat on baking sheet and roast on the first side 10-15 minutes.

3.Flip them to the other side and roast for another 10-15 minutes. Roast until tender and slightly brown

3.Brussels Sprouts – on a separate sheet pan.

1.Liberally cover with salt, pepper, and olive oil on the pan.

2.Roast for 12-14 minutes. Occasionally, take tongs and toss sprouts around sheet pan.

1.They will brown at the edges of the pan the most, I just rotate the outer ones towards the middle of the pan

4.Pork Loin – Use an ovenproof pan or cast-iron pan.

1.Add olive oil to pan and allow olive oil to get very hot.

2.Pat the pork dry and add salt and pepper to both sides.

3.Sear the pork on the first side until golden brown about 1 ½-3 minutes.

4.Flip the pork to second side and sear on other side about a minute.  Still on the second side put the whole pan into the oven for 6-8 minutes.

5.When pork chops are finished (test with instant read thermometer, should read 140 degrees, or reference the back page for the finger test), set aside to rest.

5.To finish while still hot, take a spoon and drizzle both the maple syrup and pesto over all parts of the meal.


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