Savory Pork Loin Roast
Ingredients:
3 lb. Pork Loin
Roast
1 lb. Brussels
sprouts, halved
2 sweet potatoes,
peeled and cut into 1 inch chunks
2-3 tbsp. olive oil
Spice Rub
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Italian
seasoning
1 tsp. crushed
rosemary
Honey Glaze
4 cloves garlic,
minced
¼ cup honey
3 tbsp. soy sauce
1 tbsp. Dijon mustard
1 tbsp. olive oil
Directions:
- Preheat
oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment
paper and set aside. Pat dry pork loin with paper towels.
- In
a small mixing bowl combine paprika, garlic powder, onion powder, thyme,
rosemary, salt and pepper.
- Rub
pork with a little olive oil and then rub the spice mix all over the pork.
- Heat
olive oil over medium heat and sear the pork loin until browned on all
sides; about 3 to 5 minutes per side. Transfer pork loin to baking sheet,
fat-layer side up; set aside.
- In
a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until
well combined. Reserve 2
tablespoons of the sauce to use for the vegetables.
- Brush
remaining honey mixture over the pork loin. Roast for 25 minutes.
- Toss
the vegetables with a tablespoon of olive oil and the reserved honey
mixture. Pull pork roast out of the oven and add the vegetables all around
it in one layer.
- Tent
a piece of foil over the pork so the top doesn't get too crispy. Put back in the oven and continue to cook for 25 to 30
more minutes, or until internal temperature of the pork loin reaches
145˚F. Toss vegetables half way
through cooking.
- Remove
baking sheet from oven and let
rest 10 minutes. Cut the pork in slices and serve with veggies.
SIDE NOTE: make extra honey garlic glaze to add to meat when serving.
©
Crackerberries 2024
