Recipe used with permission by The Real Food Dietitians. The recipe originally appeared here The Real Food Dietitians
Prep time: 20 minutes
Total time: 45-55 minutes
1 – 1 ¼ lb. pork loin, patted dry (It is best to use a loin that is about 3 inches in diameter so that meat and veggies finish cooking at the same time)
2 Tbsp. Dijon or spicy brown mustard
2 Tbsp. olive oil or avocado oil, divided
1 Tbsp. maple syrup
4 cloves garlic, finely minced
1 Tbsp. chopped fresh rosemary (may substitute 1 tsp. dried rosemary, lightly crushed)
2 tsp. fresh thyme leaves (may substitute 3/4 tsp. dried thyme leaves)
¾ tsp. salt, divided
¾ tsp. 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 ¾-inch chunks
1 small red onion, cut into ½-inch thick slices
- Preheat oven to 400℉ and line a baking sheet with parchment paper or a silicone baking mat.
- Combine mustard, 1 Tbsp. oil, maple syrup, garlic, rosemary, thyme, ½ tsp. salt, and ½ tsp. pepper in a small bowl for the rub.
- Place the pork loin in the center of the baking sheet and coat all sides with the mustard mixture.
- Surround the loin with brussels, apples, and onions. Drizzle vegetables with 1 tbsp. oil, sprinkle with ¼ tsp. each of salt and pepper and toss well to coat.
- 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 from the oven, cover loosely with foil, and allow to rest for 5 minutes before slicing pork. Serve sliced pork with the roasted veggies.
A thicker 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.