Tender and Juicy Pork Loin (Print Version)
# Ingredients:
→ FOR THE PORK LOIN
01 -
3-pound pork loin
02 -
1 tablespoon olive oil
→ FOR THE SPICE RUB
03 -
1 teaspoon sweet paprika
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon dried thyme
07 -
1/2 teaspoon dried rosemary
08 -
Salt and fresh ground pepper, to taste
→ FOR THE HONEY GARLIC GLAZE
09 -
4 cloves garlic, minced
10 -
1/4 cup honey
11 -
3 tablespoons low-sodium gluten-free soy sauce
12 -
1 tablespoon dijon mustard
13 -
1 tablespoon olive oil
→ FOR THE VEGETABLES
14 -
1 tablespoon olive oil
15 -
1 pound brussels sprouts, cut in half
16 -
1 pound butternut squash, peeled, seeds cleaned out, and cut into 1-inch cubes
# Instructions:
01 -
Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
02 -
In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
03 -
Lightly spray pork loin with cooking spray. Rub the spice mix all over the pork loin.
04 -
Heat olive oil over medium heat and sear the pork loin until browned on all sides, about 3 to 5 minutes per side. Transfer pork loin to the prepared baking sheet, fat-side up.
05 -
In a bowl, combine garlic, honey, soy sauce, mustard, and oil. Whisk until well combined. If too thick, add more oil or soy sauce. Reserve 2 tablespoons of the sauce for the vegetables.
06 -
Brush remaining honey mixture over the pork loin. Roast for 25 minutes in the preheated oven.
07 -
In the meantime, toss the vegetables with olive oil and the reserved honey mixture.
08 -
Pull pork roast out of the oven and add vegetables in one layer around it. Tent foil over the pork to prevent burning and continue roasting for 25 to 30 minutes, or until the internal temperature reaches 145˚F. Stir vegetables halfway through cooking.
09 -
Remove baking sheet from oven. Loosely cover meat and vegetables with foil and let rest for 10 minutes. Slice the pork and serve.
# Notes:
01 -
Use an instant-read thermometer for accuracy to confirm the pork loin reaches 145˚F.