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Sep 10, 2019 By Jessica Beacom

One-Pan Pork Loin with Brussels and Apples

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Nut-free
Paleo
Whole30
Jump to Recipe

Weeknight meals don’t have to be complicated or involve every. dish. in. kitchen. when they’re as simple as this One-Pan Pork Loin with Brussels and Apples!

This post was created in partnership with the Minnesota Pork Board.

Be the boss of busy weeknights.

When it comes to busy weeks, you basically have two choices: Roll with the punches and let the week’s activities dictate what you’ll throw together for dinner or have a (flexible) plan in place that allows you to call the punches.

After years of the former, I’m not a firm believer in the latter. Especially now that my kids are older and have after school activities most nights of the week. Despite working hard to not overschedule them, life is hectic during the week.

For that reason, I’ve become a super fan of meals you can prep ahead and cook when you’re ready – like this One-Pan Pork Loin with Brussels and Apples.

The herbed-mustard rub can be prepped up to 3 days in advance as can the veggies so when it’s time to make dinner magic, everything just needs to be assembled on a sheet pan and popped into the oven to roast while you take care of more pressing issues. Or just stop for a big in-breath.

This post may contain affiliate links that won’t change your price but will share some commission.

Lean protein for the win.

Since bacon comes from pigs, many people assume that all cuts of pork are high in fat which just isn’t true. In fact, certain cuts of pork are quite lean and are a great alternative to chicken when you want to change things up a bit. Pork is so flavorful on its own but when combined with an herbed-mustard rub, earthy Brussels and sweet apples it’s the perfect dish for fall and winter (and spring…and summer!)

So if it’s a lean, versatile protein that you’re after, look for these cuts the next time you’re at the store:

  • Sirloin pork chop
  • Bone-in rib pork chop
  • Bone-in center pork chop (Porterhouse chop)
  • Boneless top loin hop (New York pork chop)
  • Boneless top loin roast (New York pork roast)
  • Pork tenderloin

Keep in mind that lean, whole cuts of pork like those listed below are best when cooked to an internal temperature of 145℉. So get yourself an inexpensive instant-read thermometer for perfectly-cooked pork every time.

Winner, winner, One-Pan Pork Loin with Brussels and Apples is your new go-to dinner!” #realfood #sponsored Click To Tweet

One-pan = Easy cleanup

When I’m cruising the web for recipes, more often than not, I’m looking for words like ‘one-pan’ or ‘sheet pan’ because one-pan = easy cleanup in my book. Which is just another reason you should add this One-Pan Pork Loin with Brussels and Apples to your meal plan this week. You’ve got enough to do already, piles of dishes don’t need to part of that list!

Serve it as is or with your favorite side dish.

Here we’ve paired this One-Pan Pork Loin with Brussels and Apples with a side of mashed sweet potato but other great sides would be: Butternut Squash Homefries, Crispy Garlic Ranch Roasted Potatoes, Garlic Roasted Root Vegetables, or just good ol’ mashed potatoes with a pat of butter or ghee.

Bottom line: Don’t let busy weeknights boss you around.

Take the upper hand and prep this One-Pan Pork Loin with Brussels and Apples ahead of time so you can call the shots (rather than call for pizza delivery!)

 

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Let's Get Cookin'

One-Pan Pork Loin with Brussels and Apples

  • Author: Jessica Beacom
  • Prep Time: 20 mins.
  • Cook Time: 25-35 mins.
  • Total Time: 45-55 mins
  • Yield: Serves 4 1x
  • Cuisine: Whole30, Paleo, Dairy-Free
Print Recipe
★★★★★ 4.9 from 7 reviews

Ingredients

  • 1 – 1 ¼ lb. pork loin*, patted dry (It works best to use a loin that isn’t super thick – about 3 inches in diameter works best to get meat and veggies done at the same time)
  • 2 Tbsp. Dijon or spicy brown mustard (Whole30-compliant, if needed)
  • 2 Tbsp. olive oil or avocado oil, divided
  • 1 Tbsp. maple syrup (optional, omit for Whole30-friendly option)
  • 4 cloves garlic, finely minced
  • 1 Tbsp. fresh rosemary, chopped (may substitute 1 tsp. dried rosemary, lightly crushed)
  • 2 tsp. fresh thyme leaves (may substitute 3/4 tsp. dried thyme leaves)
  • ¾ tsp. salt, divided
  • ¾ tsp. black pepper, divided
  • 1 lb. Brussels sprouts, trimmed and cut in half if large 
  • 2 medium apples (such as Honeycrisp, Braeburn, or Pink Lady/Cripps), cut into ¾-inch chunks
  • 1 small red onion, cut into ½-inch thick slices

Instructions

  1. Preheat oven to 400℉.
  2. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. 
  3. To make the rub, combine mustard, 1 Tbsp. oil, maple syrup (if using), garlic, rosemary, thyme, ½ tsp. salt, and ½ tsp. pepper in a small bowl. 
  4. Place the pork loin in the center of the baking sheet and rub with the mustard mixture, coating all sides. 
  5. Add Brussels, apples, and onions to the baking sheet around the pork loin. Drizzle vegetables with 1 Tbsp. oil, sprinkle with ¼ tsp. each of salt and pepper and toss well to coat. 
  6. Place the baking sheet in the oven and bake, uncovered, for 25-30 minutes, tossing vegetables halfway through cooking time. Pork loin is done when an instant-read thermometer reads 140℉ when inserted into the thickest part. 
  7. When pork is done, remove the baking sheet from the oven, tent loosely with foil and allow to rest for 5 minutes before slicing pork and serving with roasted veggies. 

Notes

*A thick pork tenderloin may also be used in place of a pork loin though it may cook faster and you may need to remove it from the pan and return the vegetables to the oven to finish cooking depending on the size of the tenderloin.

 

Nutrition

  • Serving Size: ¼ recipe
  • Calories: 343
  • Sugar: 12g
  • Sodium: 606mg
  • Fat: 13g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 36g

Pin it now and make it later!

Pin image for One-Pan Pork Loin with Brussels & Apples


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post was made possible by our friends at the Minnesota Pork Board. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Remedyabode says

    September 11, 2019 at 10:05 pm

    Thanks for the info I never knew pork as a cut that is low on fat. I will try this Sirloin pork chop out.
    thanks

    ★★★★★

    Reply
  2. Gwendolyn says

    September 19, 2019 at 1:44 pm

    love the looks of the pork loin–I make a pork tenderloin that is quick and delicious. My emergency company dinner that everyone loves.

    Reply
  3. Augustine Simon says

    September 23, 2019 at 11:26 am

    I love this 😍
    Very detailed.

    Reply
  4. Natalie says

    October 28, 2019 at 9:21 pm

    Just made this for dinner and it is delicious. That sauce is AMAZING (even with leaving out the rosemary because I didn’t have it)! I followed your advice and used a pork tenderloin and just took it out early because the veggies needed more time. Yum! Thank you!

    ★★★★★

    Reply
    • Jessica Beacom says

      October 29, 2019 at 1:19 pm

      Thanks, Natalie! I’m so glad you loved it. It’s been on the menu frequently at my house because it’s so easy and perfect for fall (and my 11-year-old can make it herself).

      Reply
  5. Kelly says

    November 21, 2019 at 11:00 am

    When you say pork loin, do you mean pork loin chop, pork loin roast, or pork loin sirloin roast? I am making this for my family of 3 for Thanksgiving and want to know the exact cut of meat I need to get. Thanks!

    Reply
    • Jessica Beacom says

      November 21, 2019 at 6:36 pm

      Hi Kelly,

      Either a pork loin roast or pork tenderloin will work in this recipe. The main difference to note is that the loin roast is thicker and will take longer to cook than the tenderloin so if you’re using a tenderloin you may need to remove it from the pan before the veggies are done cooking. An instant-read thermometer is super helpful for determining when it’s done.

      Reply
  6. Leslie says

    January 18, 2020 at 7:58 pm

    This was absolutely AMAZING! I was literally licking the pan as I was cleaning up 🙂 The pork was so flavorful all the way through, and the apples were a surprisingly delicious element. My husband and I split the prep, and it was remarkably quick and oh so yummy. We’ll definitely be making this again!

    Reply
    • Jessica Beacom says

      January 19, 2020 at 9:53 pm

      Wow!! Thank you, Leslie. We’re so thrilled that you loved this recipe. It’s definitely one of our favorites, too.

      Reply
  7. Steph says

    March 19, 2020 at 6:28 pm

    This was so easy and a crowd pleaser. I’ll definitely make it again.

    ★★★★

    Reply
  8. Alejandra says

    March 24, 2020 at 11:32 pm

    Made this recipe yesterday and it turned out delicious! Loved the ingredients combo, flavors where on point.

    ★★★★★

    Reply
    • Jessica Beacom says

      March 27, 2020 at 1:27 pm

      We’re so glad you loved it!

      Reply
  9. Dustin says

    April 26, 2020 at 10:15 am

    This is one of our favorites! So easy to make, delicious, and makes leftovers for quick lunches. We add cubes of sweet potato with the veggies.

    ★★★★★

    Reply
  10. Kristina G says

    November 2, 2020 at 6:22 am

    This looks amazing! My family won’t do Bruessel sprouts unfortunately. Is there anything else that would substitute well and could cook the same time in their place?

    Reply
    • Jessica Beacom says

      November 4, 2020 at 11:19 am

      You can either leave them out and serve this with a salad or steamed green beans, etc. Or you could cut carrots into thin sticks and use those in place of the Brussels sprouts.

      Reply
  11. Knikka Wetzel says

    November 3, 2020 at 5:44 pm

    This was amazing! My whole family was silent while they ate and everyone was impressed. It was really nurturing and delicious!

    ★★★★★

    Reply
  12. Robbi says

    November 7, 2020 at 5:54 pm

    Delicious meal and super easy to make! Will definitely be making this again. 5 stars

    Reply
    • Jessica Beacom says

      November 9, 2020 at 3:44 pm

      Thank you, Robbi! We’re so glad you enjoyed this recipe.

      Reply
  13. Kristin says

    January 18, 2021 at 6:36 pm

    This is a keeper! I have a really hard time planning meals. I printed out your 4 week meal plan with grocery list and just bought what was there without looking very close. The whole family enjoyed this meal! I haven’t been a fan of pork loin in the past – so glad I stumbled into this recipe!

    Reply
    • Jessica Beacom says

      January 21, 2021 at 7:31 pm

      We’re so glad you gave this recipe a try and enjoyed it!

      Reply
  14. Christina Green says

    February 4, 2021 at 6:25 am

    Made this last night using a pork loin roast and it was absolutely DELICIOUS! The only substitution I made was I swapped out the maple syrup for 2 dates softened in hot water and smashed into a paste to keep it Whole 30 compliant. Even my hubby who hates Brussels sprouts loved it! Will definitely be making again!

    Reply
    • Stacie Hassing says

      February 7, 2021 at 8:12 pm

      Hi Christina, so great to hear both you and your husband enjoyed this recipe. And that’s a great idea to use dates in place of the maple to keep it Whole30!

      Reply
  15. Kirsten says

    February 20, 2021 at 7:28 am

    This is delicious!! Made it last night since 4 of the 6 family meme here are doing whole30 right now. We doubled the recipe (did I mention 6?) and almost all of the sprouts and apples disappeared from both pans. Win!

    ★★★★★

    Reply
    • Stacie Hassing says

      February 20, 2021 at 11:38 am

      Wow! That’s incredible. Thank you for leaving a review. We appreciate it!

      Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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