One-Pan Pork Loin with Brussels and Apples
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INGREDIENTS
- 1 – 1 1/4 lb. pork loin* ; patted dry (It works best to use a loin that isn’t super thick – about 3 inches in diameter works best to get meat and veggies done at the same time)
- 2 Tbsp. Dijon or spicy brown mustard (Whole30-compliant ; if needed)
- 2 Tbsp. olive oil or avocado oil ; divided
- 1 Tbsp. maple syrup (optional ; omit for Whole30-friendly option)
- 4 cloves garlic finely ; minced
- 1 Tbsp. fresh rosemary ; chopped (may substitute 1 tsp. dried rosemary, lightly crushed)
- 2 tsp. fresh thyme leaves (may substitute 3/4 tsp. d
- 3/4 sp.salt ; divided
- 3/4 sp.black pepper ; divided
- 1 lb. Brussels sprouts ; trimmed and cut in half if large
- 2 medium apples (such as Honeycrisp ; Braeburn, or Pink Lady/Cripps), cut into 3/4-inch chunks
- 1 small red onion cut into 1/2-inch thick slices
INSTRUCTIONS
AUTHOR: JESSICA BEACOM
PREP TIME: 20 MINS.
COOK TIME: 25-35 MINS.
TOTAL TIME: 45-55 MINS
YIELD: SERVES 4 1X
CUISINE: WHOLE30, PALEO, DAIRY-FREE
Preheat oven to 400?.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
To make the rub, combine mustard, 1 Tbsp. oil, maple syrup (if using), garlic, rosemary, thyme, ½ tsp. salt, and ½ tsp. pepper in a small bowl.
Place the pork loin in the center of the baking sheet and rub with the mustard mixture, coating all sides.
Add Brussels, apples, and onions to the baking sheet around the pork loin. Drizzle vegetables with 1 Tbsp. oil, sprinkle with ¼ tsp. each of salt and pepper and toss well to coat.
Place the baking sheet in the oven and bake, uncovered, for 25-30 minutes, tossing vegetables halfway through cooking time. Pork loin is done when an instant-read thermometer reads 140? when inserted into the thickest part.
When pork is done, remove the baking sheet from the oven, tent loosely with foil and allow to rest for 5 minutes before slicing pork and serving with roasted veggies.
NOTES
*A thick pork tenderloin may also be used in place of a pork loin though it may cook faster and you may need to remove it from the pan and return the vegetables to the oven to finish cooking depending on the size of the tenderloin.
NUTRITION
SERVING SIZE: ¼ RECIPE
CALORIES: 343
SUGAR: 12G
SODIUM: 606MG
FAT: 13G
CARBOHYDRATES: 20G
FIBER: 4G
PROTEIN: 36G
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (455g) | ||
| Recipe Makes: 1 | ||
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| Calories: 197 | ||
| Calories from Fat: 13 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.5g | 2 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 113.8mg | 4 % | |
| Potassium 1775.8mg | 47 % | |
| Total Carbohydrate 40.9g | 12 % | |
| Dietary Fiber 17.5g | 70 % | |
| Sugars, other 23.5g | ||
| Protein 15.4g | 22 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 197
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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