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16101 Bolsa Chica St, Ste A Huntington Beach, CA 92649

Apples, Brussel Sprouts and Pork Loin


Cooking dinner doesn’t have to be complicated or involve every pan in the kitchen. Try this simple one pan recipe.


  • 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
  • 2 Tbsp. Oil (your choice) divided
  • 1 Tbsp. maple syrup (to save calories and use sugar free maple syrup)
  • 2 cloves garlic, finely minced
  • 1 Tbsp. fresh rosemary, chopped (may substitute 1 tsp. dried rosemary)
  • 2 tsp. fresh thyme leaves (may substitute 3/4 tsp. Dried 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


  1. Preheat oven to 400.
  2. Line a large rimmed baking sheet with parchment paper
  3. To make the rub, combine mustard, 1 Tbsp. oil, maple syrup, garlic, rosemary, thyme, ½ tsp. salt, and ½ tsp. pepper in a small bowl. 
  4. Place the pork loin in the center of the baking sheet and rub with the mustard mixture, coating all sides. 
  5. 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. 
  6. 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. 
  7. 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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