Tuscan Herb-Crusted Pork Loin with Balsamic-Roasted Brussels Sprouts

Preheat your oven to 400°F (200°C). Position one rack in the center and another in the upper third of the oven.

Pat 1.5 pounds of raw boneless pork loin completely dry with paper towels. Trim any excess visible fat, leaving a thin layer for moisture. Season generously on all sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Finely chop 2 tablespoons of fresh rosemary, 1 tablespoon of fresh thyme leaves, and 1 tablespoon of fresh sage leaves. Peel and mince 4 cloves of garlic. Zest 1 lemon to get 1 tablespoon of lemon zest.

In a small bowl, combine the chopped rosemary, thyme, sage, minced garlic, lemon zest, and 2 tablespoons of Dijon mustard. Mix thoroughly to create a thick herb paste.

Using your hands or a brush, spread the herb paste evenly over the entire surface of the pork loin, pressing gently so the herbs adhere to the meat.

Heat 1 tablespoon of extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the herb-crusted pork loin in the hot skillet and sear for 2 to 3 minutes per side, turning to create a golden-brown crust on all sides (about 8 to 10 minutes total). The herbs should be fragrant but not burned.

Transfer the skillet with the seared pork to the center rack of the preheated oven. Roast for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part of the loin registers 145°F (63°C).

While the pork roasts, prepare the Brussels sprouts: Wash and trim the stem ends off 1.25 pounds of fresh Brussels sprouts, then cut each sprout in half lengthwise. Peel 1 medium red onion and cut it into 1/2-inch wedges.

On a large rimmed baking sheet, toss the halved Brussels sprouts and red onion wedges with 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

Arrange the Brussels sprouts cut-side down in a single layer on the baking sheet. Place on the upper rack of the oven and roast for 20 to 25 minutes, until the sprouts are deeply caramelized and tender with crispy, charred edges.

Remove the Brussels sprouts from the oven and immediately drizzle with 3 tablespoons of balsamic vinegar while still hot. Toss gently to coat, allowing the vinegar to reduce slightly from the residual heat. Keep warm.

When the pork reaches 145°F, remove the skillet from the oven and transfer the pork loin to a cutting board. Tent loosely with aluminum foil and let rest for 10 minutes.

While the pork rests, make the pan sauce: Place the same skillet (with the pork drippings) over medium heat. Pour in 1/2 cup of low-sodium chicken broth, scraping up all the browned herb bits from the bottom of the pan with a wooden spoon. Simmer for 3 to 4 minutes until the liquid reduces by half and becomes slightly syrupy.

Remove the skillet from the heat and whisk in 1 tablespoon of unsalted butter until melted and the sauce becomes glossy and emulsified. Taste and adjust seasoning with salt and pepper if needed.

Slice the rested pork loin crosswise into 1/2-inch thick medallions. Arrange the slices on serving plates alongside the balsamic-roasted Brussels sprouts and red onion. Drizzle the warm herb pan sauce over the pork slices and serve immediately.