Servings: 4 servings
Ingredients
- 1 1/2 pound boneless pork loin roast
- 1 1/2 tablespoon olive oil
- 1 tablespoon minced fresh rosemary
- 2 cloves fresh garlic minced
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 9 ounces halved Brussels sprouts
- 2 small sweet potatoes diced into 1/2-inch cubes
- 3 tablespoons olive oil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, mix together the olive oil, rosemary, garlic, paprika, and salt. Rub the mixture over all sides of the pork loin and allow to marinate for about 30 minutes.
- Meanwhile, preheat oven to 400 degrees F. Prepare the sheet pan for the pork loin by cutting a piece of aluminum foil about 12 inches in length. Starting from the long side, roll the aluminum foil into a coil. Once you have a coil, bring the two ends together to form a circle. Place this aluminum foil ring on the sheet pan and place the pork loin on top so it sets up off the sheet pan. Roast pork in the oven for 20 minutes.
- While the pork is roasting, prepare the vegetables by mixing them in a large bowl with the olive oil, garlic powder, salt, and black pepper, tossing to coat well.
- Before adding the vegetables to the sheet pan with the pork, spray the pan with cooking spray. Spread the vegetables into a single layer. Place sheet pan back in oven and cook for 25-30 minutes, or until pork reaches an internal temperature of 145 degrees F and the vegetables are fork tender.
- Allow pork to rest for about 5-10 minutes before slicing and serving alongside vegetables.
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