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Garlic-Herb Pork Loin with Roasted Brussels Sprouts and Butternut Squash

Garlic-Herb Pork Loin with Roasted Brussels Sprouts and Butternut Squash

Dinner
Prep Time
25min
Cook Time
1h 5min
Servings
3
Calories
540
Chef's Note

This recipe swaps the root vegetables for a seasonal combination of brussels sprouts and butternut squash, which caramelize beautifully in the oven. The addition of dried cranberries and pecans brings a festive touch with contrasting textures and flavors. For the juiciest pork loin, use a meat thermometer and remove it from the oven when it reaches 140°F, as it will continue cooking during the resting period to reach the safe temperature of 145°F.

Tags
high-protein
pork
dinner
roast
brussels sprouts
butternut squash
herbs
garlic
one-pan
comfort food
fall
winter
Ingredients

  • 1.5 pounds pork loin roast

  • 6 cloves garlic cloves

  • 2 tablespoons fresh rosemary

  • 2 tablespoons fresh thyme

  • 1 tablespoon fresh sage

  • 3 tablespoons olive oil

  • 1 tablespoon dijon mustard

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • 1.5 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1 pounds brussels sprouts

  • 1 medium butternut squash

  • 1 medium red onion

  • 1/4 cup dried cranberries

  • 1/4 cup pecans

  • 2 tablespoons maple syrup

  • 1 tablespoon balsamic vinegar

  • 1/2 cup chicken broth

  • 2 tablespoons butter

  • 1/4 cup white wine (optional)

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Mince 4 garlic cloves and finely chop the fresh herbs (rosemary, thyme, and sage).

  • 3

    In a small bowl, combine 2 tablespoons of olive oil, minced garlic, chopped herbs, 1 tablespoon of Dijon mustard, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to create a paste.

  • 4

    Pat the pork loin dry with paper towels. Using a sharp knife, score the fat cap in a diamond pattern, being careful not to cut into the meat.

  • 5

    Rub the herb paste all over the pork loin, making sure to get it into the score marks and coat evenly.

  • 6

    Trim the brussels sprouts and cut them in half. Peel and seed the butternut squash, then cut into 1-inch cubes. Cut the red onion into wedges.

  • 7

    In a large roasting pan, toss the vegetables with 1 tablespoon of olive oil, remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 8

    Place the seasoned pork loin on top of the vegetables, fat side up.

  • 9

    Slice the remaining 2 garlic cloves and scatter them among the vegetables.

  • 10

    Roast in the preheated oven for 45-55 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the vegetables are tender. Baste the pork with pan juices halfway through cooking.

  • 11

    When there are about 15 minutes of cooking time left, sprinkle the dried cranberries and pecans over the vegetables.

  • 12

    Remove the pork from the pan and let it rest on a cutting board, loosely tented with foil, for 10 minutes.

  • 13

    While the pork is resting, place the roasting pan with vegetables on the stovetop over medium heat. Add 1/2 cup of chicken broth, 1/4 cup of white wine (if using), 2 tablespoons of maple syrup, and 1 tablespoon of balsamic vinegar.

  • 14

    Stir to deglaze the pan, scraping up any browned bits. Let simmer for 3-5 minutes until slightly reduced.

  • 15

    Remove from heat and stir in 2 tablespoons of butter until melted and sauce is glossy.

  • 16

    Slice the pork loin and serve with the roasted brussels sprouts and butternut squash, spooning the pan sauce over both.

Nutrition Information (per serving)
540
Calories
40g
Protein
32g
Carbs
28g
Fat
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