Tender and Juicy Pork Loin (Recipe for Printing)

Succulent pork loin paired with roasted Brussels sprouts and butternut squash, finished in a honey-soy glaze.

# What You Need:

→ Pork Loin

01 - 3 pounds pork loin
02 - 1 tablespoon olive oil

→ Seasoning Blend

03 - 1 teaspoon sweet paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon dried rosemary
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Honey Soy Glaze

10 - 4 cloves garlic, minced
11 - 1/4 cup honey
12 - 3 tablespoons low-sodium gluten-free soy sauce
13 - 1 tablespoon Dijon mustard
14 - 1 tablespoon olive oil

→ Vegetables

15 - 1 pound Brussels sprouts, halved
16 - 1 pound butternut squash, peeled and cut into 1-inch cubes
17 - 1 tablespoon olive oil

# How to Make It:

01 - Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
02 - Pat the pork loin dry using paper towels to remove surface moisture.
03 - Combine paprika, garlic powder, onion powder, thyme, rosemary, salt, and black pepper in a small bowl.
04 - Lightly spray the pork loin with a neutral cooking spray and evenly coat with the prepared spice blend.
05 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear the pork loin until browned on all sides, about 3 to 5 minutes per side.
06 - Place the seared pork loin, fat side up, on the prepared baking sheet.
07 - Whisk together minced garlic, honey, soy sauce, Dijon mustard, and 1 tablespoon olive oil in a bowl until smooth. Adjust consistency by adding additional oil or soy sauce if needed. Reserve 2 tablespoons of the glaze for the vegetables.
08 - Brush the pork loin with the remaining honey soy glaze.
09 - Roast the pork loin for 25 minutes.
10 - Toss Brussels sprouts and butternut squash with 1 tablespoon olive oil and the reserved honey soy glaze in a large mixing bowl.
11 - Arrange the glazed vegetables around the pork loin on the baking sheet.
12 - Lightly tent the baking sheet with aluminum foil to shield from over-browning.
13 - Continue roasting for an additional 25 to 30 minutes, stirring vegetables halfway, until an instant-read thermometer inserted into the thickest part of the pork registers 145°F.
14 - Remove from the oven and loosely cover the pork loin with foil. Allow to rest for 10 minutes before carving.
15 - Slice the pork loin and serve alongside roasted Brussels sprouts and butternut squash.

# Extra Tips:

01 - Monitor the pork's internal temperature with an instant-read thermometer for precise doneness.
02 - Seasoning quantities may be modified to fit personal taste preferences.
03 - Brussels sprouts and butternut squash may be substituted with other roast-friendly vegetables.

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