Pork Roast with Roasted Brussels Sprouts

This was a fly by the seat of my pants type of meal, that worked out great. So great my super picky husband even ate the brussels sprouts.
The spice mix used on the roast is easy if you have it on hand, but can take some time if you don't. If you want to use the same rub you may want to make it the day before.
There are a number of elements within the meal that worked well together, but I think the brussels sprouts would be great with any other meat as well. Now for the good stuff.

Pork Roast
Ingredients:
Pork Roast large enough to accommodate your needs.
4 Cups Low-Sodium Vegetable Broth
2-3 TBSP Toasted Spice Rub (At Home with Michael Chiarello: Easy Entertaining)
    *Spice Rub recipe is at the bottom of the post*
Procedure:
Place prepared roast in your crock pot, add broth and spices. Stir to incorporate the spices as much as possible. Cook on low for at least a few hours, mine cooked for 6 and was perfect.


Roasted Brussels Sprouts with Dijon Sauce 
(Adapted from this recipe)
Ingredients:
2 lbs brussels sprouts - stems cut off, and halved
1 TBSP Pepper
1 TBSP Olive oil to coat pan, or cooking spray


Sauce:
1/2 Cup White Wine
1 Cup Low-Sodium Vegetable Broth
1 Shallot, or 1 TBSP dried onions (optional)
3 TBSP Cream Cheese - Fat Free or Neufchtel
1 TBSP Dijon Mustard


Procedure:

1. Turn oven to 400F. 
2. Prepare brussels sprouts by removing the stems and cutting in half. Place on prepared baking sheet.
3. Once oven is heated completely add the sprouts, cooking for 35-40 minutes.
4. When the sprouts have roughly ten minutes remaining add the sauce ingredients to a saucepan and bring to a low boil. Stir frequently until the sauce begins to thicken slightly. Remove from heat as soon as the sprouts are ready.

To Serve:
Plate the sprouts and pork on a plate, adding the dijon sauce to both if desired. Enjoy!

Toasted Spice Rub

1/4 Cup fennel seeds

1 TBSP coriander seeds

1 TBSP black peppercorns

1 1/2 tsp red pepper flakes

1/4 cup California chili powder

2 TBSP finely ground sea salt

2 TBSP ground cinnamon

1. Have all ingredients measured and available prior to starting the next step.
2. In a skillet heat the fennel, coriander and peppercorns over medium/low heat. Stir the seeds frequently to ensure they are toasted on all sides evenly. 
3. As soon as the fennel seeds start to turn a light brown TURN ON YOUR EXHAUST FAN, remove your pan from the heat and add the red pepper flakes. Stir to combine with the other spices ALWAYS UNDER YOUR EXHAUST FAN.
4. Remove the spices from the pan and place on a plate to cool.
5. Once your spices have completely cooled use a spice mill or coffee grinder to combine the toasted and non-toasted ingredients. If you use your coffee grinder for spices it may not be great for coffee anymore, so it may be best to have a cheap one just for spices. 
6. Store for up to 4 months in a well sealed container that is out of the light, or in the freezer for up to 1 year.