Honey Garlic Pork Loin Roast with Brussels Sprouts and Butternut Squash
By Ethan Parker
Prep
15 min
Cook
60 min
Total
85 min
Servings
8
Level
Easy
This 85-minute pork loin roast keeps dinner focused: sear a 3-pound roast, glaze it, and finish it beside Brussels sprouts and butternut squash. The honey-Dijon garlic coating gives the fork-tender pork a savory-sweet, browned exterior, while the vegetables roast on the same baking sheet.
Pork loin gets a dry rub of paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper before its skillet sear. The glaze combines minced garlic, honey, low-sodium gluten-free soy sauce, Dijon mustard, and olive oil; reserve two tablespoons for the vegetables. Brussels sprouts and one-inch squash cubes join after the roast’s first 25 minutes, letting the sauce coat everything as the pan finishes dinner.
Browning on all sides before roasting is the first visual cue, and the vegetables should sit in a single layer around the pork rather than piled underneath it. Tent the pork after adding the vegetables so its top does not burn while the center continues cooking. Stir the vegetables halfway through; skipping that stir can leave their coating and roasting uneven.
Rest the loosely covered roast and vegetables for 10 minutes before slicing, then serve with the pan-roasted vegetables. The article also suggests smashed potatoes or mashed cauliflower for a fuller plate. Leftover slices can become burritos, pork tacos, or sandwiches; warming a sandwich briefly in the oven can melt its cheese.
Why you'll love this recipe
- Keeps active prep short because the oven handles most cooking after a quick spice rub, sear, glaze, and vegetable prep.
- Builds dinner on one baking sheet once the vegetables join the roast, so pork, Brussels sprouts, and squash finish together.
- Uses ordinary pantry seasonings and a simple honey-Dijon sauce, so the flavor does not depend on complicated ingredients or equipment.
- Makes timing easier with a 25-minute first roast, followed by vegetables that cook alongside the pork for the remaining oven time.
- Avoids specialty gear because a skillet, rimmed baking sheet, foil, and instant-read thermometer cover the key jobs from browning through slicing.
- Creates planned leftovers because sliced pork works in burritos, tacos, or sandwiches instead of requiring another full dinner preparation.
Ingredients
- •3 pound pork loin
- •1 tablespoon olive oil (for searing the pork loin)
- •1 teaspoon sweet paprika
- •1 teaspoon garlic powder
- •0.5 teaspoon onion powder
- •0.5 teaspoon dried thyme
- •0.5 teaspoon dried rosemary
- •salt (to taste)
- •freshly ground black pepper (to taste)
- •cooking spray (for lightly spraying the pork)
- •4 cloves garlic (minced)
- •0.25 cup honey
- •3 tablespoons low-sodium gluten-free soy sauce
- •1 tablespoon Dijon mustard
- •1 tablespoon olive oil (for the honey garlic glaze)
- •1 tablespoon olive oil (for the vegetables)
- •1 pound Brussels sprouts (cut in half)
- •1 pound butternut squash (peeled, seeds removed, and cut into 1-inch cubes)
Instructions
- 1
Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil or parchment paper and set it aside.
- 2
Combine the paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper in a small mixing bowl.
- 3
Pat the pork loin dry with paper towels, lightly spray it with cooking spray, and rub the spice mixture all over the pork.
- 4
Heat the olive oil over medium heat and sear the pork loin until browned on all sides, about 3 minutes per side.
- 5
Transfer the pork loin to the prepared baking sheet with the fat layer facing up.
- 6
Whisk together the garlic, honey, soy sauce, Dijon mustard, and olive oil. If the sauce is too thick, add a bit more oil or soy sauce, then reserve 2 tablespoons for the vegetables.
- 7
Brush the remaining honey mixture over the pork loin and roast for 25 minutes.
- 8
Toss the Brussels sprouts and butternut squash with 1 tablespoon olive oil and the reserved honey mixture.
- 9
Remove the pork from the oven and arrange the vegetables around it in a single layer.
- 10
Tent foil over the pork so the top does not burn, then return the baking sheet to the oven for 25 to 30 minutes, or until the pork reaches 145°F. Stir the vegetables halfway through cooking.
- 11
Remove the baking sheet from the oven, loosely cover the pork and vegetables with foil, and let rest for 10 minutes. Slice the pork and serve with the vegetables.
FAQ
Nutrition (per serving)
Calories
362
Protein
41g
Fat
13g
Carbs
22g
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