Why This Recipe Works

A savory-sweet glaze added depth to both the pork and squash while also flavoring the dressing for a shaved brussels sprout salad. Tossing the salad before cooking the squash and pork gave the sprouts time to soften and absorb the dressing.

Before You Begin

Delicata squash has a thin, edible skin that needn't be removed.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Whisk maple syrup and miso together in small bowl. Whisk 3 tablespoons oil, vinegar, ¼ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon maple mixture together in large bowl. Add brussels sprouts and pomegranate seeds and toss to combine; set aside. Toss squash, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Roast until lightly browned, 8 to 10 minutes.

Meanwhile, pat pork dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until well browned on all sides, about 7 minutes.

Remove sheet from oven, flip squash, and push to 1 half of sheet. Place pork on now-empty side of sheet. Brush pork and squash with remaining 3 tablespoons maple syrup mixture. Return sheet to oven and roast until pork registers 135 degrees, 12 to 15 minutes. Let pork rest for 5 minutes. Slice pork and serve with squash and brussels sprouts.