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Episode 303: Happy Holidays: Vanessa's Roast Pork Loin with Sausage Brandy Gravy and Butternut Squash with Fried Brussels

By Aaron Welsh | Dec 18th, 2014

Challenge: Happy Holidays

Dish: Vanessa's Roast Pork Loin with Sausage Brandy Gravy and Butternut Squash with Fried
Brussels


Ingredients:
2 lb pork loin
½ lb sausage
3 tbsp butter
2 tbsp flour
½ cup brandy
1 tbsp sage
1 tbsp fennel seeds
½ cup chicken stock
½ butternut squash
½ tsp nutmeg
1 tsp grapeseed oil
10 Brussels sprouts

Directions:
Season pork with salt.Pan sear until skin is golden, throw in oven to cook for 30 minutes until medium.

In saucepan, heat up sausage, sage, fennel, add flour then brandy, stir until thickened, then add stock and reduce.

Peel butternut squash, cut into small dice, season with nutmeg and sea salt. Roast in oven at 375F for 30min.

Take the Brussels and peel leaves, fry in grapeseed oil until crispy.

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