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
- Preheat oven to 400℉.
- Line a large rimmed baking sheet with parchment paper
- 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.
- 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.