Honey Garlic Pork Loin Roast with Roasted Brussels Sprouts

Expected prep and cook time: 1 hour 25 minutes. Most of the time required if making this recipe is oven time, with 15 minutes of preparation time. Sliced, cooked pork loin roast with honey garlic sauce, served with Brussels sprouts and roasted butternut squash in the same pan.

The 3-pound boneless loin is dried and coated with oil and paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. The loin is seared whole on the stovetop and then placed fat side up on a sheet pan. Honey, Dijon mustard, minced garlic, low-sodium gluten-free soy sauce, and olive oil are mixed to make a glaze. Set aside 2 tablespoons of the glaze mixture to glaze the vegetables. Glaze both the loin and vegetables with the remaining glaze mixture.

After 25 minutes, place whole and sliced sprouts and squash over the roast. Cover with aluminum foil and roast for the remaining time. Sprouts and other vegetables should be partially cooked and browned after stirring once, though you should use a thermometer to test for doneness of the roast. A common issue with roasted pork loin roasts is burning or otherwise overcooking the surface. Aluminum foil helps prevent this.

Let the loosely covered pork and vegetables sit for 10 minutes before serving them sliced. Other side dishes suggested in the article include smashed potatoes and mashed cauliflower, but the roasted vegetables make enough side dishes. Additional ideas for using leftover slices include burritos, tacos, and sandwiches on hearty bread.