One-Pan Pork Loin with Brussels and Apples
Weeknight meals don’t have to be complicated or involve every. dish. in. kitchen. when they’re as simple as this One-Pan Pork Loin with Brussels and Apples!
This post was created in partnership with the Minnesota Pork Board.
Be the boss of busy weeknights.
When it comes to busy weeks, you basically have two choices: Roll with the punches and let the week’s activities dictate what you’ll throw together for dinner or have a (flexible) plan in place that allows you to call the punches.
After years of the former, I’m not a firm believer in the latter. Especially now that my kids are older and have after school activities most nights of the week. Despite working hard to not overschedule them, life is hectic during the week.
For that reason, I’ve become a super fan of meals you can prep ahead and cook when you’re ready – like this One-Pan Pork Loin with Brussels and Apples.
The herbed-mustard rub can be prepped up to 3 days in advance as can the veggies so when it’s time to make dinner magic, everything just needs to be assembled on a sheet pan and popped into the oven to roast while you take care of more pressing issues. Or just stop for a big in-breath.
Lean protein for the win.
Since bacon comes from pigs, many people assume that all cuts of pork are high in fat which isn’t true. In fact, certain cuts of pork are quite lean and are a great alternative to chicken when you want to change things up a bit. So if it’s lean protein that you’re after, look for these cuts the next time you’re at the store:
- Sirloin pork chop
- Bone-in rib pork chop
- Bone-in center pork chop (Porterhouse chop)
- Boneless top loin hop (New York pork chop)
- Boneless top loin roast (New York pork roast)
- Pork tenderloin
- 1 – 1 ¼ 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)
- 2 cloves garlic, finely minced
- 1 Tbsp. fresh rosemary, chopped
- 2 tsp. fresh thyme leaves
- ¾ tsp. salt, divided
- ¾ tsp. black pepper, divided
- 1 lbs. Brussels sprouts, trimmed and cut in half if large
- 2 medium apples (such as Honeycrisp, Braeburn, or Pink Lady/Cripps), cut into ¾-inch chunks
- 1 small red onion, cut into ½-inch thick slices
- 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.
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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