Garlic-Herb Pork Loin with Roasted Brussels Sprouts
A flavorful pork loin roasted with garlic and herbs, accompanied by tender, caramelized Brussels sprouts.
- Prep: 15 min
- Cook: 35 min
- Total: 50 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
- Cost: $2.15/serving
Dietary
- Low-Carb
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Keto
- Paleo
- Low-Sugar
- High-Protein
- Whole30
Ingredients
- 2 pound pork loin roast
- 3 tablespoon olive oil
- 4 clove garlic (minced)
- 1 tablespoon dried Italian seasoning
- 1 teaspoon paprika
- 1.5 teaspoon salt
- 0.75 teaspoon ground black pepper
- 1.5 pound Brussels sprout (trimmed and halved)
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, combine 2 tablespoons olive oil, minced garlic, dried Italian seasoning, paprika, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.
- Pat the pork loin roast dry with paper towels. Rub the garlic-herb mixture all over the pork loin.
- Place the pork loin on one side of the prepared baking sheet. In a separate bowl, toss the halved Brussels sprouts with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Spread the Brussels sprouts in a single layer on the other side of the baking sheet.
- Roast for 25-35 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) and the Brussels sprouts are tender-crisp and slightly caramelized.
- Remove from oven. Let the pork loin rest for 5-10 minutes before slicing. This helps keep the meat juicy. Slice the pork and serve alongside the roasted Brussels sprouts.
Notes
Using a meat thermometer is key to perfectly cooked pork. Letting the roast rest before slicing is important for juicy meat.
Nutrition (per serving)
- Calories: 420
- Protein: 46.2 g
- Carbohydrates: 10.3 g
- Fat: 20.9 g
- Fiber: 4.8 g
- Sodium: 630 mg
- Saturated Fat: 5.8 g
- Sugar: 3.9 g
- Cholesterol: 125 mg