Description
Simple sheet pan dinner with tender pork loin,
roasted sweet potatoes, and Brussels sprouts.
Ingredients
Units
Scale
- 2 lbs (907 g) One Farm Promise Pork Loin Filet
- 1-2 large sweet potatoes (peeled and chopped into cubes)
- 1.5-2 cups (355-473 ml) halved brussels sprouts
- 1/4 cup (59 ml) honey
- 1/4 cup (59 ml) dijon mustard
- salt and pepper
- 1 teaspoon paprika or smoked paprika
- 2-3 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine brussels sprouts, sweet potatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, and olive oil. Mix well.
- Remove pork loin filet from package and place in the center of a sheet pan. Rub both sides with salt, pepper, and 1 tablespoon olive oil.
- Add sweet potatoes and brussels sprouts to the sheet pan around the pork. Cover with foil and bake for 20 minutes.
- Remove foil, stir vegetables, and bake for an additional 20 minutes.
- Serve warm with sauce.
- To make the sauce:
- Combine honey, Dijon mustard, and paprika.
- Drizzle sauce over each serving. Store leftover sauce in an airtight container in the refrigerator.
Notes
- For even cooking, ensure sweet potato and Brussels sprout pieces are roughly the same size.
- Substitute maple syrup for honey for a slightly different flavor profile.
- Leftovers can be stored in the refrigerator for up to 4 days; reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 80