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Cook at home
Rosemary Dijon Pork Loin with Brussels Sprouts
Roasted pork loin rubbed with rosemary, garlic and dijon and cooked on a bed of crisp Brussels sprouts.
60 min · 4 servings · french
473
kcal
53
protein g
12
carbs g
24
fat g
Nutrition per serving from USDA FoodData Central.
About $3.07 / serving (est.)
Estimated from average US grocery prices.
- gluten-free
- dairy-free
- low-carb
- atkins
- paleo
- high-protein
- low-sugar
No common allergens in the ingredient list
Ingredients
- 2 lb pork loin, boneless roast
- 3 tbsp olive oil
- 2 tbsp dijon
- 1 tbsp fresh rosemary, chopped
- 4 clove garlic, minced
- 1 lb brussels sprouts, halved
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 400 F (200 C).
- Mix 2 tablespoons olive oil with the dijon, rosemary, garlic, half the salt and the pepper and rub it over the pork.
- Toss the Brussels sprouts with the remaining oil and salt on a rimmed baking sheet and set the pork on top.
- Roast 40 to 45 minutes, until the pork reads 145 F (63 C) in the thickest part.
- Rest the pork 10 minutes before slicing and serve with the sprouts.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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