Description
Pork loin seared, then roasted at 400F with Brussels sprouts, carrots, and red onions under a glaze of boiled cider and Dijon mustard. About 50 minutes start to finish.
Ingredients
Units
- 1-2.5 lbs (454-1134 g) boneless pork loin
- 2 tsp salt
- 0.5 tsp pepper
- 2 Tbsp olive oil
- 2 red onions
- 1 bunch carrots
- 1 lbs (454 g) brussels sprouts
- 0.25 cups (59 ml) boiled cider
- 1 Tbsp dijon mustard
- chopped fresh sage
Instructions
- Preheat oven to 400°F (204°C).
- Season pork with 1 tsp salt and pepper.
- Heat 1 Tbsp oil in a large skillet over medium-high heat.
- Sear pork on all sides (2-3 minutes per side) and set aside.
- Toss the vegetables in the remaining oil with 1 tsp salt.
- Add the seared pork to a large roasting pan and place the vegetables around the pork.
- Whisk together the boiled cider and Dijon mustard, and drizzle over the pork.
- Roast until the pork reaches 145°F (63°C) in the center (about 35 minutes).
- Remove from the oven, cover pork with foil, and let it rest 15 minutes before slicing.
- Slice pork into 16 slices and place on a platter with the roasted vegetables for serving.
Notes
- For a deeper flavor, marinate the pork loin in the cider and Dijon mixture for at least 30 minutes before roasting.
- Substitute other root vegetables like parsnips or sweet potatoes for the carrots.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice pork, 1/2 cup vegetables
- Calories: 450
- Sugar: 10
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100