Cranberry Dijon Pork Filet
with Mashed Potatoes & Roasted Brussels Sprouts
- Milk
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner... what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork filet with creamy mashed potatoes and lemony roasted Brussels sprouts. To finish things off, the pork is drizzled with a life-affirming sauce chock-full of bold flavors like ginger, rosemary, cranberry, and mustard. We’re all about making dreams come true.
Ingredients
12 ounce
Potatoes
8 ounce
Brussels Sprouts
1 unit
Lemon
1 thumb
Ginger
¼ ounce
Rosemary
10 ounce
Pork Filet
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Cranberry Jam
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-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.
• 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 1⁄2 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.
• 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’ll finish cooking in the next step). • Turn off heat; transfer pork to a plate. Wipe out pan.
• 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.
• 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 1⁄4 cup water (1/3 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.
• Slice pork crosswise. • Divide pork, mashed potatoes, and Brussels sprouts between plates. Drizzle pork with sauce. Serve with lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the cranberry Dijon sauce, calling it "life-affirming" and perfect for fall; some found the ginger overpowering 🍲.
- Ease of prep: Several noted it was time-consuming with multiple steps, but most agreed the results were worth the effort.
- Suggestions: Consider reducing ginger for a more balanced sauce; roast Brussels sprouts longer or at lower heat for better texture.
- Leftovers: The sauce was a hit on leftovers; some wished for more to use on other dishes.
- Pork: Most found the pork tender and juicy when cooked as directed; a few wanted larger portions.
- Brussels sprouts: Opinions varied widely; many enjoyed them, while others preferred different vegetables or longer cooking times.
Reviews from our home cooks
I was really busy the day I needed to make this. And I threw it all in the crockpot. Let it slow cook all afternoon and it was absolutely fantastic! I mixed all the sauce packages together with three-quarter cup water. Put the brussels sprouts in whole after I trimmed them, quartered the potatoes, and let the meat just tenderize. A great way for an in-a-pinch meal.
The Cranberry Dijon Sauce was delicious and simple to make. I never make mashed potatoes, I usually roast them and the Brussels sprouts with seasonings, just my preference.
Delicious. The contrast of sweet tart cranberries with the tangy dijon is yummy.
This was yummy - the pork cooked perfectly, and the sauce was really flavorful. We had just had mashed potatoes the night before, so I served this with cheesy polenta. I don't regret that decision! The brussels sprouts would have been good, but they burned within the recommended cooking time (like, my kitchen was really smoky). They were still edible, but the leftovers were not worth saving.
I did like it but not love it. My kit was missing the rosemary, so I found some dried rosemary in my spice cabinet. The sauce was good but I would have preferred more for the pork and potatoes. The lemon did not enhance the brussels sprouts when eating in combination with the other flavors. I would leave off the lemon and make more sauce. Also, bake the sprouts for much longer than the recipe called for to give them a more caramelized flavor.
I try to pick a meal each time that my husband will cook and enjoy. He found this delicious! I like the pork filet and method of cooking because it is tender and he doesn't turn it into a dry disk like he can with pork chops.
Soooo delicious. The sauce was amazing. I made the pork filets more interesting by seasoning them with smoked paprika and ground coriander. Great combo.
I think with inflation and costs increases you could up the oz of the Brussels. I think 16 oz should be standard size. I think the glaze had a great flavor. I would like to see cranberries in the glaze. Great fall recipe/flavor.
Sauce was easy and added so much to the pork filet's flavor! I filtered the rosemary pieces out of the sauce as a little goes a long way in my opinion.
Despite having been a home cook for years, I was always afraid to try fresh Brussels sprouts and fresh ginger root because I didn't know how to prepare them. This recipe got me past the anxiety and I will be using those ingredients in the future.
