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

 

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Let’s Get Cookin’

One-Pan Pork Loin with Brussels and Apples

  • Author: Jessica Beacom
  • Prep Time: 20 mins.
  • Cook Time: 25-35 mins.
  • Total Time: -26134300.1 minute

Ingredients

  • 11 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

Instructions

  1. Preheat oven to 400℉.
  2. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. 
  3. 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. 
  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. 

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Pin it now and make it later!


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter

This post was made possible by our friends at the Minnesota Pork Board. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

 

 

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.





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