
This tender and juicy pork loin roast delivers a complete comforting meal with golden roasted Brussels sprouts and butternut squash. Simple preparation and a flavorful glaze guarantee a centerpiece that impresses family and friends yet comes together without stress. Perfect for Sunday dinner or holiday feasts when you crave both ease and wow factor.
When I first tried this method on a chilly autumn evening the scent of rosemary and honey filled the house and my whole family stopped what they were doing to ask what was cooking We now make it every time the squash comes into season and my kids ask for seconds
Gather Your Ingredients
- Three-pound pork loin: The right centerpiece for a group Pick a cut with a good fat cap for moisture
- Olive oil: Adds flavor and helps everything brown Choose a fruity extra-virgin oil if possible
- Sweet paprika: Brings a subtle smoky sweetness Look for vibrant bright-red powder for freshness
- Garlic powder: Essential for depth a must-have pantry staple
- Onion powder: Adds umami and a warm aromatic hint
- Dried thyme: Reliable woody herb that pairs beautifully with pork
- Dried rosemary: Robust savory flavor Crush the leaves in your palm before using for best aroma
- Salt and fresh ground pepper: Seasons everything evenly Go for a fine kosher salt and freshly cracked black pepper
- Fresh garlic cloves: Offer bold garlicky flavor Choose firm bulbs with tight skin
- Honey: Lends sweetness and caramelizes in the oven Use local honey for the best taste
- Low-sodium gluten-free soy sauce: Saltiness balances honey Check labels for quality
- Dijon mustard: Sharp tang and emulsifier for the glaze Look for a creamy smooth one
- Brussels sprouts: Earthy and hearty Aim for bright green sprouts with tight leaves
- Butternut squash: Sweetness and gorgeous color Pick squash that feels heavy for its size with matte skin
How to Make It
- Preheat and Prep:
- Set your oven to 375 degrees F Line a rimmed baking sheet with foil or parchment for easy cleanup
- Mix the Seasoning:
- In a small bowl combine paprika garlic powder onion powder thyme rosemary salt and pepper Stir well to distribute everything evenly
- Prepare the Pork:
- Pat the pork loin dry with paper towels Spray lightly with cooking spray and rub the spice mix completely over all sides so everything is well coated
- Sear to Build Flavor:
- Heat olive oil in a heavy skillet over medium heat Place pork loin in and sear for three to five minutes per side until a rich brown crust forms This helps lock in juices and adds major flavor
- Set Up for Roasting:
- Move your pork loin to the lined baking sheet fat side up for best juiciness
- Whisk the Glaze:
- In a bowl combine minced garlic honey soy sauce Dijon mustard and olive oil Whisk until smooth If the mixture seems thick add a splash of olive oil or soy sauce Reserve two tablespoons of this glaze for later
- Brush and Start Roasting:
- Brush the remaining glaze over the pork Place in the oven and roast for twenty five minutes
- Prep Vegetables:
- In a large bowl toss chopped Brussels sprouts and cubed butternut squash with olive oil and the reserved glaze Mix to coat all the pieces
- Nestle and Continue Roasting:
- Arrange the vegetables around the pork on the baking sheet Tent everything loosely with foil to keep vegetables from overbrowning Continue roasting for twenty five to thirty more minutes Stir vegetables once halfway through Total cooking time is about fifty five to sixty minutes The pork is done when it reads 145 degrees F in the thickest part
- Rest and Serve:
- Remove baking sheet from oven Let pork rest under foil for about ten minutes before slicing This keeps all the juices where they belong Serve thick slices of pork with a generous helping of vegetables and drizzle any extra juices over everything

My favorite part is always the first slice when the steam lifts up all those savory and sweet aromas For us the biggest memories with this roast come from gathering around after a chilly walk to eat together Everyone fights for the crispy Brussels sprouts from the edges
Flavor Boosters
Leftovers keep well in an airtight container in the fridge for three to four days Sliced pork can dry out so wrap tightly with foil and reheat gently in a low oven Place the vegetables in a single layer so they re-crisp a bit while warming If you want to freeze let everything cool completely and store in freezer bags Pork loin slices reheat best with a little broth or extra glaze to keep them juicy
Serving Suggestions
Pair this meal with warm rolls and a spring greens salad The sweet and savory pork goes well with simple herbed rice or mashed potatoes For a fun touch toss the roasted vegetables with cooked farro or quinoa right before serving The leftovers make fantastic sandwiches piled high with extra glaze
Creative Twists
You can swap out the vegetables to fit the season Carrots parsnips or sweet potatoes work wonderfully in place of butternut squash Broccoli or cauliflower are nice stand ins for Brussels sprouts If Dijon is too tangy for your taste try stone ground mustard or omit entirely For a different flavor profile use maple syrup in place of honey

With a sweet and savory glaze and easy instructions this pork loin roast brings both comfort and celebration to your table. Try it for your next family dinner and enjoy seconds — it just might become your new tradition.
Common Questions About This Recipe
- → How do you keep the pork loin juicy?
Lightly searing the pork before roasting helps lock in moisture. Let rest before slicing to retain juices.
- → Can I substitute other vegetables?
Yes, try roasting carrots, parsnips, or sweet potatoes for variety. Adjust roasting time as needed.
- → What internal temperature should the pork reach?
Roast until the pork reaches an internal temperature of 145˚F for optimal tenderness and safety.
- → What kind of glaze is used for the vegetables?
The glaze combines honey, soy sauce, Dijon mustard, and garlic for balanced sweetness and savory depth.
- → How can I enhance the crust on the pork?
Rub the pork with a blend of spices and sear it on all sides to develop a flavorful, golden crust before roasting.