Savory One-Pan Pork Loin with Brussels and Apples Recipe
Weeknight meals don’t get easier, or more delicious, than this one-pan pork loin with Brussels sprouts and apples.
With just a single sheet pan, you’ll roast tender pork, caramelized vegetables, and sweet apples for a hearty dish that’s wholesome and flavorful.
The Dijon, garlic, and herb rub gives the pork an irresistible savory crust, while the apples add a subtle touch of natural sweetness.
It’s the perfect balance of comfort food and healthy eating, all in one simple recipe.
Recipe Ingredients
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1 – 1¼ lb. pork loin*, patted dry (not too thick; about 3 inches in diameter works best)
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2 Tbsp. Dijon or spicy brown mustard
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2 Tbsp. olive oil or avocado oil, divided
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1 Tbsp. maple syrup (optional; omit for Whole30-friendly option)
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4 cloves garlic, finely minced
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1 Tbsp. fresh rosemary, chopped (or 1 tsp. dried rosemary, lightly crushed)
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2 tsp. fresh thyme leaves (or ¾ tsp. dried thyme leaves)
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¾ tsp. salt, divided
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¾ tsp. black pepper, divided
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1 lb. Brussels sprouts, trimmed and halved if large
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2 medium apples (Honeycrisp, Braeburn, or Pink Lady/Cripps), cut into ¾-inch chunks
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1 small red onion, cut into ½-inch thick slices
One-Pan Pork Loin With Instructions
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Preheat oven to 400℉.
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Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
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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.
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Place the pork loin in the center of the baking sheet and coat evenly with the mustard mixture.
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Add Brussels, apples, and onion around the pork. Drizzle vegetables with 1 Tbsp. oil, sprinkle with ¼ tsp. each salt and pepper, and toss to coat.
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Roast, uncovered, for 25–30 minutes, tossing vegetables halfway through. The pork is done when a meat thermometer inserted in the thickest part reads 140℉.
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Remove from oven, tent loosely with foil, and let rest 5 minutes before slicing. Serve with roasted vegetables and apples.
Tips for Perfect Pork Loin
Choose the right pork loin: A smaller-diameter roast ensures both pork and vegetables finish cooking at the same time.
Test for doneness: Use a thermometer to prevent overcooking—juicy pork is best at 140℉.
Balance flavors: The sweet apples complement the savory garlic and herbs beautifully.
Why You’ll Love This One-Pan Pork Loin With Brussels and Apples Recipe
This one-pan pork loin is a complete dinner that feels cozy and rustic yet is quick enough for a weeknight. The combination of tender pork, roasted Brussels sprouts, and caramelized apples makes every bite satisfying. Plus, cleanup is minimal thanks to its all-in-one cooking method.
Additional Tips
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Pairing Ideas: Pair this dish with a simple green salad and warm bread to soak up the juices. It also goes wonderfully with roasted sweet potatoes or a glass of crisp white wine for a balanced, elegant meal.
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Variations: Try swapping the apples for pears for a seasonal twist, or add carrots and parsnips for extra roasted vegetables. A drizzle of balsamic glaze over the finished dish adds another layer of depth and sweetness.
Explore More Delicious Pork Recipes
Ready to keep the flavor going? Check out more ways to make pork the star of your next meal:
From quick weeknight dinners to weekend favorites, MN Pork has the recipes to make your menu unforgettable.
