Rachael Ray

Preparation

Pre-heat the oven to 400˚F.

Make 12 small slits all over the roast and stuff them with the garlic. Slather the roast with EVOO. Combine the rosemary, thyme, fennel and red pepper flakes in a small bowl, then rub them all over the top of the roast. Roast for 50-55 minutes, until a thermometer inserted into the meat reads 145˚F.

While the roast cooks, in a saucepot over medium-high heat, combine the cranberries with the pomegranate juice, red wine and sugar. Boil until the berries pop and the sauce thickens. Turn off the heat.

While the cranberry sauce cooks, boil the potatoes and parsnips, until tender. Drain and return to the hot pot. Mash the potatoes and parsnips with salt, pepper, Boursin, milk and 2 tablespoons butter. Cover to keep warm. Add more milk if the potatoes get too tight.

Heat a large skillet with a lid over medium to medium-high heat with the remaining 3 tablespoons butter. Add the Brussels sprouts and season with salt, pepper and nutmeg. Let brown for 5 minutes, then add the stock, cover the pan and braise until tender, 8-10 minutes. Combine the cooked sprouts with the toasted nuts and transfer to a serving bowl.

Remove the roast to a platter or carving board and cover with foil to rest. Add the white wine to the hot pan to scrape up the drippings. When you carve the roast pork, arrange it on a platter and spoon the pan juice over top.

Serve the pork family-style with sprouts and potatoes with parsnips alongside.