Servings: 8 servings
Calories: 289kcal
Equipment
Ingredients
- 2½-3 lb boneless pork loin
- 2 tablespoon avocado oil
- 2½ teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 large yellow onion, quartered
- 1 large honey crisp apple, cut into large chunks
- 1 head garlic, halved lengthwise
- 2 tablespoon dijon mustard
- 2 tablespoon Worcestershire sauce
- 2 tablespoon maple syrup
- 2 teaspoon ground sage
- 1 lb Brussels sprouts, halved
Instructions
- Heat a large skillet on medium-high heat and add the avocado oil.
- Liberally season the pork loin with the kosher salt and fresh ground pepper. Sear the pork on all sides until browned - about 3-4 minutes per side.
- Once the searing is complete, remove the skillet from the heat and place it on a plate.
- Carefully add the onions, garlic, apples to the skillet. The idea here is create a bed for the pork loin to sit on. The garlic goes cut side down with the apples and onions.
- Return the pork loin to the skillet and gently place it onto its apple/onion/garlic bed. In small mixing bowl or cup, mix together the ground sage, Worcestershire sauce, Dijon mustard, and maple syrup. Drizzle this over the pork loin.
- Place the skillet into a preheated 375° oven for approximately 25-30 minutes. Carefully, add in the halved Brussels sprouts, evenly distributing them around the pork loin, apples, and onion.
- Continue roasting for an additional 20-25 minutes, pulling it from the oven when the meat reaches 135°F-140°F.
- Tent the pork with foil and let it rest until the final temperature is 145°F.
- Slice the pork, drizzle the pan sauce, and enjoy!
Notes
The roasted garlic cloves will be very caramelized and wonderful at the end of the roasting period. I suggest smashing them into the pan sauce.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 16g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 89mg | Sodium: 909mg | Potassium: 877mg | Fiber: 3g | Sugar: 8g | Vitamin A: 452IU | Vitamin C: 53mg | Calcium: 58mg | Iron: 2mg
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