Santa Maria Pork Roast with a Cranberry Pecan Brussels Sprout Salad

Thanks to my friends at AdapTable Meals for sponsoring this Santa Maria Pork Roast with a Cranberry Pecan Brussels Sprout Salad!  Whether the pork roast is cooked in the oven, slow cooker or pressure cooker, it comes out tender and flavorful every time.  Served with thinly sliced sauteed Brussels sprouts with toasted pecans and dried cranberries, it makes for one easy and delicious meal.

The holidays are always a special time of year.  Delicious food, festive events and most importantly, connecting with those we love.

For me, the most special component is spending quality time with family and friends. 

And the less time I spend in the kitchen means the more time I have to relax and connect with my people during this special time of year.

That’s why AdapTable Meals products are so incredible.  They’re all pre-seasoned, packaged, and ready to hit the heat. Whether that’s in the oven, slow cooker, pressure cooker or on the grill, you’ll have a delicious meal on the table in no time.

I don’t know about you, but I don’t want to sacrifice flavor for a quick and easy meal.  And with AdapTable Meals products, I don’t have to. 

We can truly have it all...

• Amazing all-natural flavor
• Zero artificial ingredients or preservatives
• Protein-packed
• All at affordable prices…
• … at your local grocery store in the meat department.

Which brings me to today’s recipe, a tasty meal with traditional flavors: Santa Maria Pork Roast with a warm Cranberry Pecan Brussels Sprout Salad. Mmm – so good.

It’s such a hearty and delicious meal!

The AdapTable cooker-ready pork roast is seasoned with the all-natural aromatic flavors of chili pepper, garlic and onion, and comes out tender and juicy with little effort.

Depending on your preference, it can be cooked in the oven for about 4 hours, 40 minutes in the pressure cooker, or 4-8 hours in the slow cooker, depending on the heat setting you choose. 

You gotta love options, my friend!

The Brussels Sprout Salad complements this roast perfectly… with thinly sliced pan-sauteed Brussels sprouts, reconstituted dried cranberries, shaved parmesan and a zesty cranberry vinaigrette. 

An easy and comforting meal the whole family will enjoy.

Real fresh, real easy.  For real life – like yours!

Continue to Content

Yield: 8 Servings

Santa Maria Pork Roast with a Cranberry Pecan Brussels Sprout Salad

Print

Santa Maria Pork Roast with a Cranberry Pecan Brussels Sprout Salad! The pork roast is seasoned with the all-natural aromatic flavors of chili pepper, garlic and onion served with thinly sliced sauteed Brussels sprouts with toasted pecans and dried cranberries.

Cook Time 2 hours 30 minutes

Total Time 2 hours 30 minutes

Ingredients

For The Santa Maria Pork Roast:

• 1 Adaptable Meals Santa Maria Style Pork Roast
• Cooking spray
• Salt and pepper to taste

For The Cranberry Pecan Brussels Sprout Salad:

• 1 cup cranberry juice
• ½ cup dried cranberries
• 1 tablespoon red wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons olive oil
• 16 ounces Brussels Sprouts, rinsed, ends trimmed and sliced into ⅛ inch lengthways slices
• ½ cup toasted pecan halves
• ⅓ cup shaved Parmesan cheese

Instructions

For The Santa Maria Pork Roast:

1. Preheat the oven to 350 degrees.
2. Arrange the Adaptable pork roast (4 cut pieces) on a nonstick baking sheet sprayed with cooking spray or a baking sheet lined with parchment paper.
3. Cover the roast with tin foil.
4. Bake the roast covered for 2 ½ hours.
5. Remove from the oven and let rest for 5 minutes.
6. Either slice, shred or serve the roast in 4 individual pieces.
7. Season to taste with salt and pepper.

For The Cranberry Pecan Brussels Sprout Salad:

1. Place the cranberry juice in a small saucepan and bring to a boil over medium high heat. Turn down to a simmer and cook until reduced by half. About 10 minutes.
2. Then stir in the vinegar, extra virgin olive oil, salt, pepper and the dried cranberries and set aside.
3. Add the olive oil to a medium size sauté pan over medium high heat. Add the sliced Brussels sprouts and sauté for 3-4 minutes, stirring regularly until slightly golden. Then remove from the heat.
4. Mix in the toasted pecans and spoon the cranberry mixture over the ingredients.
   Sprinkle on the parmesan cheese and serve.

Nutrition Information

Yield

8

Serving Size

4 oz pork roast and salad
Amount Per Serving Calories 204Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 13mgSodium 199mgCarbohydrates 17gFiber 3gSugar 11gProtein 6g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!