Hannah Klinger
January 31, 2016

Pork roast, such as a loin or tenderloin, is more robust than chicken (not quite the other white meat), but it doesn’t fall into the beef or lamb category either. Sides should be less aggressive (not too smoky, spicy, or acidic), and not as heavy on the palate (overly cheesy, creamy, or fatty).

A few of our favorite pork roast sides:

Nutty, golden brown Roasted Brussels Sprouts are the earthy counterpart to slightly sweet Apple Brandy-Glazed Pork Tenderloin. Top with chopped hazelnuts, peanuts, or pecans.

When in doubt, go for a grain: Wild Rice Stuffing with Dried Cherries and Pecans gives you a starch without the heaviness of mashed spuds or pasta. Plus, dried cherries and pork? Yum!

Simple and elegant like a pork roast, Roasted Butternut Squash with Pecans and Sage is a seasonal side guests will love. Pork and sage is a natural pair.

We know that fruit and pork pair well, so Green Beans with Dried Cranberries and Hazelnuts are another perfect fit. The tartness of the cranberries will cut through the pan sauce for the pork, and they add lovely jewel tones to the green beans.

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