Roasted Pork Loin and Autumn Veggies Sheet Pan Supper
Well, I decided I’d have to try out a sheet pan supper recipe and jump on the bandwagon.
Boy am I glad I tried.
What a revelation.
What a delicious and easy meal.
What a fantastic thing not have 90 pots and pans to wash!
This week we have had rain, rain and more rain. This weekend the temperature dropped to frigid along with misting rain. We snuggled inside with fuzzy blankets and quilts and watched The Post and the 1976 version of A Star is Born because we were going to see the new version on Saturday. After we watched the movie Saturday we drove over to Trader Joe’s and I continued to boo-hoo for most of the way there.
Doggone that Jackson Maine anyway.
Speaking of Trader Joe’s, I could live in their produce and flower section…it must be the gardener in me. I also love to peruse through all their fall offerings like Butternut Squash Gratin and try to figure out how to make them myself so when they disappear I won’t cry again.
Because man, that movie really made me cry. Crying is exhausting.
Because it’s officially fall here and I am craving all things fall how about you? I’m going to spare you the pumpkin craze for now, although I won’t promise that I won’t get sucked into it because c’mon.
So back to the sheet pan suppers – Saturday night we kept three of our g-babies and I ate these.
So Sunday I needed some vegetables in my life and Because it’s October, I decided to try one with autumn vegetables and what goes better with those than a nicely glazed pork loin?
This is so simple – just make sure you roughly get the vegetables the same size so they bake evenly. Line them up and place the pork loins on top. This serves two purposes.
One -it elevates the pork loin like a natural baking rack.
Two – pork juices will drip down over the veggies making them especially delicious.
I made up a delicious glaze that I’ve included in the recipe below that you first brush over the pork loin then at the last minute drizzle or brush over the veggies as well.
You can serve this straight off the pan after you slice up the pork loin or remove it all to a beautiful platter. If you use the platter, make sure and pour the pan juices over the meat for an added bonus of flavor.
I have to say I’m officially hooked on sheet pan suppers.
- 2 T. balsamic vinegar
- 2 T. honey
- 3-4 cloves garlic minced
- 2 T. Dijon Mustard
- 1 T. Fresh Rosemary chopped (or 1 t. dried)
- 1 t. kosher salt
- ½ t. black pepper
- 3 T. olive oil
- 2 pounds boneless pork
- 4 c. each of the following:
- small red potatoes sliced in half (about 4 cups)
- butternut squash cut in 1 inch cubes (about 4 cups)
- brussels sprouts cut in half and stems cut off (about 4 cups)
- ¼ c. olive oil or olive oil spray
- 1 t. kosher salt
- ½ t. black pepper
- Mix all ingredients but the olive oil for the glaze with a whisk in small saucepan over medium low heat
- Slowly drizzle in olive oil whisking quickly to emulsify
- Pour 2 T of the glaze into a small bowl to brush pork loin with. Reserve the rest and simmer for a minute or two to thicken over medium low heat
- Preheat oven to 350º
- Line a baking sheet with foil or parchment paper and spray with olive oil spray or brush with olive oil
- Toss veggies separately in olive oil or you can simply lay them on the pan and spray with olive oil spray.
- Lay red potatoes in rows on both ends with cut sides down
- Lay Brussels sprouts with cut sides down in rows next to the potatoes on both ends
- Lay Butternut squash in the center
- Sprinkle salt and pepper over all
- Lay pork loin not touching sides on top of veggies
- Dry pork loin with paper towel then brush with glaze
- Bake for 40 minutes or until pork registers internal temperature of
- While baking simmer glaze to thicken up a bit about 1-2 minutes. Turn off heat
- After meat is at temperature, remove pan from the oven and remove pork to platter but let rest for 10 minutes. If you prefer your veggies browned somewhat when roasted - return veggies to oven and bump up heat to 450º
- Slice meat after 10 minutes and add back to tray or arrange all on platter.
- Drizzle pan sauces over top of meat and then drizzle glaze over all