pork-loin-with-brussels-and-apples

🥘 Ingredients

• dijon or spicy brown mustard 2 tbsp
• oil 1 tbsp
• maple syrup 1 tbsp
• minced garlic 4 cloves
• fresh choppped rosemary 1 tbsp
• dried rosemary 1 tsp
• fresh thyme leaves 2 tsp
• dried thyme leaves ¾ tsp
• salt ½ tsp
• pepper ½ tsp
• pork loin 1 lb
• Brussels sprouts 1 lb
• medium apples 2
• small red onion 1
• oil 1 tbsp
• salt
• pepper

1. 1

   Preheat oven to 400 F.
2. 2

   Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
3. 3

   To make the rub, combine dijon or spicy brown mustard , oil , maple syrup , minced garlic , fresh choppped rosemary or dried rosemary , fresh thyme leaves or dried thyme leaves , salt , and pepper in a small bowl.
4. 4

   Place the pork loin in the center of the baking sheet and rub with the mustard mixture, coating all sides.
5. 5

   Cut Brussels sprouts in half.
6. 6

   Cut medium apples (suggestion: Honeycrisp, Braeburn, or Pink Lady) into 3/4 inch chunks.
7. 7

   Cut small red onion into 1/2 inch thick slices.
8. 8

   Add Brussels sprouts, apples, and onions to the baking sheet around the pork loin. Drizzle vegetables with oil , sprinkle with salt and pepper and toss well to coat.
9. 9

   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.
10. 10

    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.