Cranberry Dijon Pork Filet with Creamy Mashed Potatoes and Roasted Brussels Sprouts

Imagine coming home after a long day and knowing that a delicious, satisfying dinner is just 45 minutes away. This recipe for pork filet with a tangy cranberry Dijon sauce, creamy mashed potatoes and lemon-roasted Brussels sprouts is exactly what you need. It’s a complete meal that feels special but is surprisingly simple to make.

The pork filet is seared to perfection, then roasted alongside Brussels sprouts until tender. While the pork rests, you whip up a quick sauce with cranberry jam, Dijon mustard, ginger and rosemary. The result is a beautifully balanced dish with savory, sweet and tangy flavors. Serve it with creamy mashed potatoes and bright lemon wedges for a dinner that will make any weekday feel like a celebration.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.07 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts lengthwise. Zest and quarter lemon. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4). Pick rosemary leaves from stems; mince leaves until you have 1 tsp.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
3. While potatoes cook, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it will finish cooking in the next step). Turn off heat; transfer pork to a plate. Wipe out pan.
4. Toss Brussels sprouts in a large bowl with a drizzle of oil, salt and pepper. Spread out on one side of a baking sheet. Roast 5 minutes. Add pork to empty side of sheet. (For 4 servings, toss Brussels sprouts on a second sheet; roast pork on middle rack and Brussels sprouts on top rack.) Roast on middle rack until pork is cooked through and Brussels sprouts are tender, 10-12 minutes. Transfer pork to a cutting board to rest. Carefully toss Brussels sprouts with lemon zest.
5. Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; cook until fragrant, 30 seconds. Stir in jam, stock concentrate, mustard and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
6. Slice pork crosswise. Divide pork, mashed potatoes and Brussels sprouts between plates. Drizzle pork with sauce. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I substitute the pork filet with chicken?

Yes, you can use boneless, skinless chicken breasts or thighs. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

What can I use instead of cranberry jam?

You can substitute with any berry jam or preserves, such as raspberry or strawberry, for a similar sweet-tart flavor.

Can I make this recipe ahead of time?

The mashed potatoes and sauce can be made a day ahead and reheated. Roast the pork and Brussels sprouts fresh for best results.