One-Pan Pork Loin with Brussels and Apples
View original ↗
The Real Food Dietitians · by Jessica Beacom★ 4.9

One-Pan Pork Loin with Brussels and Apples

NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 65%
CARBS 30G28% OF CAL
9G FIBER0G ADDED14G INTRINSIC7G OTHER14G TOTAL SUGAR
FAT 20G42% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Lean pork tenderloin coated in maple-mustard glaze roasted on one sheet pan with Brussels sprouts, apple, and onion. Complete meal with complementary sweet, savory, and vegetable elements.

mainamericanroastporkdairy freegluten freewhole30
View the full recipe on The Real Food Dietitians →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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
PREP
20M
SODIUM
691MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.