Miso-Glazed Pork with Squash and Brussels Sprouts

Name: Miso-Glazed Pork with Squash and Brussels Sprouts
Yield: Serves 4
Ingredients: 2 tablespoons, maple syrup; 2 tablespoons, white miso; 5 tablespoons, extra-virgin olive oil, divided; 1 tablespoon, cider vinegar; 1½ teaspoons, table salt, divided; 1 teaspoon, pepper, divided; 12 ounces, brussels sprouts, trimmed, halved, and sliced very thin; ½ cup, pomegranate seeds; 1 , delicata squash (1 pound), ends trimmed, halved lengthwise, seeded, and sliced crosswise ½ inch thick; 2 (1-pound), pork tenderloins, trimmed

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Appears in Cook's Country October/November 2022

An easy weeknight dinner packed with fall flavors

SERVES4

TIME55 minutes

Miso-Glazed Pork with Squash and Brussels Sprouts

WHY THIS RECIPE WORKS

A savory-sweet glaze added depth to both the pork and squash while also flavoring the dressing for a shaved brussels sprout salad. Tossing the salad before cooking the squash and pork gave the sprouts time to soften and absorb the dressing.

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