Honey Dijon Pork & Brussels

Overhead shot of a pork tenderloin over brussel sprouts

Make sure to add this Honey Dijon Pork & Brussels to the meal plan before the winter ends! This recipe has been a go-to for us this winter as it is so easy to make and always leaves us with healthy leftovers for the next day. It’s a must make this season and well, really any season! Enjoy this recipe and let us know what you think in the comments!

A large serving plate with shaved brussel sprouts with pancetta dressed in honey dijon with roasted pork tenderloin on top.

Inspiration

Every winter I crave brussel sprouts like no other! There is something about the sweet, yet nutty flavor brussel sprouts naturally have that just always make my mouth water. Honey mustard or honey dijon is such a classic flavor that goes with so many foods, why can’t it go on brussel sprouts I thought? That was my goal, make this into a brussel sprout salad. Phillip had other plans when he brought home two massive pork loins from the grocery store. I knew they needed to be added to a recipe for the week. While I am one who would be very satisfied with just the brussel sprout salad, Phillip on the other hand was hoping for something a little heartier. We decided that the dressing was too good to just keep to the brussel sprouts and decided to share the tangy flavor with the pork as well.

Roasted honey dijon pork tenderloin on top of shaved brussel sprouts with craisins and pancetta.

Tools Needed

No special ingredients are needed for our Honey Dijon Pork and Brussels recipe, just a skillet and baking dish!

Ingredients

Pancetta & Pork Loin: Pancetta adds the perfect salty flavor needed in the brussel sprout salad and the pork loin really absorbs the honey dijon flavors well while it bakes. Just make sure to marinade the pork for a good 30 minutes before you bake it to perfection!

Brussel Sprouts: As I mentioned earlier, brussel sprouts are the perfect winter vegetable and should be used as often as possible. The nutty flavor naturally given by the brussel sprouts pairs perfectly with the honey dijon dressing.

Dijon: This bold, acidic, horseradish flavored mustard is exactly what is needed to balance the honey.

Honey: Our recommendation for any honey you purchase is to buy locally to ensure you are getting good quality. Honey so often recently is just a terrible sugar substitute with flavorings added. Pure honey should be velvety in texture and provide a buzz of sweetness.

Craisins: All you need is a handful of craisins to garnish your brussel sprouts. While the honey dijon is naturally sweet, there is still a large dijon flavor. Add these craisins as the perfect pop of flavor.

Close up shot of roasted pork tenderloin over shaved brussel sprouts dressed in honey dijon.

Step by Step

Begin making this Honey Dijon Pork & Brussels mixing together the honey dijon sauce. In a bowl mix together honey, dijon, soy sauce, salt, pepper, and garlic. Mix well and pour 3/4 of the sauce into a zip lock bag. Add a pork loin to the bag and make sure the pork is covered. Toss the zip lock bag back int the fridge for at least 30 minutes to marinade. Next continue by preheating your oven to 425 degrees. While your oven is heating up shave your brussel sprouts by using a mandolin or chopping very finely and thinly slice your red onion. Place your pork in a non-stick baking dish and put in the oven for 30 minutes or until the internal temperature reaches 145 degrees. Make sure to flip the pork half way through.

Once the pork is coming up close to being finished add a skillet to the stove over medium heat. Add in 1 tablespoon of olive oil and your pancetta. Saute the pancetta until fully cooked and toss in the red onion and brussel sprouts. Saute for about 5 minutes and add in as much sauce as you would like. Cook for another 3-5 minutes and remove from heat. Toss in the craisins to the brussel sprouts and sprinkle parmesan on top! Slice the pork loin and serve over the brussel sprouts.

Overhead shot of honey dijon roasted pork on top of shaved brussel sprouts next to a white bowl of craisins and seasonings.

Budget Breakdown

Below is the breakdown of our spending at our local Safeway for this Honey Dijon Pork & Brussels recipe, the total came to $35.30. While you may not be using the entire item like the honey or parmesan, we priced for the entire item as if you did not have the ingredient at home to use. Items not priced are olive oil and the seasonings as we had them all at home. 

Honey Dijon Pork & Brussels

  • $6.00 Pork Loin
  • $7.00 Honey
  • $2.50 Dijon Mustard
  • $4.00 Brussel Sprouts
  • $2.00 Red Onion
  • $7.00 Pancetta
  • $3.30 Craisins
  • $3.50 Parmesan Cheese
Brussel sprouts with other veggies on a white plate with a marinated roasted pork tenderloin on top of the brussel sprouts
Overhead shot of a pork tenderloin over brussel sprouts
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Honey Dijon Pork & Brussels

Honey Dijon Pork & Brussels are the perfect winter dish. Made with a pork loin, pancetta, honey, dijon, brussel sprouts and pops of flavor!
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Cost 35.30

Ingredients

  • 1 pork loin

Honey Dijon Sauce

  • ½ cup dijon mustard
  • 4 tbsp honey
  • 2 tbsp soy sauce
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic minced

Brussel Sprouts

  • 1 tbsp olive oil
  • 2 cups shaved brussel sprouts
  • ½ red onion sliced thin
  • 4 oz pancetta chopped
  • 1 handful craisins
  • parmesan grated for garnish

Instructions

  • Begin making this Honey Dijon Pork & Brussels mixing together the honey dijon sauce. In a bowl mix together honey, dijon, soy sauce, salt, pepper, and garlic. Mix well and pour 3/4 of the sauce into a zip lock bag. Add a pork loin to the bag and make sure the pork is covered. Toss the zip lock bag back int the fridge for at least 30 minutes to marinade.
  • Next continue by preheating your oven to 425 degrees. While your oven is heating up shave your brussel sprouts by using a mandolin or chopping very finely and thinly slice your red onion.
  • Place your pork in a non-stick baking dish and put in the oven for 30 minutes or until the internal temperature reaches 145 degrees. Make sure to flip the pork half way through.
  • Once the pork is coming up close to being finished add a skillet to the stove over medium heat. Add in 1 tablespoon of olive oil and your pancetta. Saute the pancetta until fully cooked and toss in the red onion and brussel sprouts. Saute for about 5 minutes and add in as much sauce as you would like. Cook for another 3-5 minutes and remove from heat.
  • Toss in the craisins to the brussel sprouts and sprinkle parmesan on top! Slice the pork loin and serve over the brussel sprouts.

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