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95% would make again

Hearty Roasted Pork Loin & Vegetables

Tasty Team
November 13, 2020
Total Time

1 hr 20 min

1 hr 20 min

Prep Time

20 minutes

20 min

Cook Time

45 minutes

45 min

Hearty Roasted Pork Loin & Vegetables
Total Time

1 hr 20 min

1 hr 20 min

Prep Time

20 minutes

20 min

Cook Time

45 minutes

45 min

Ingredients

for 6 servings

  • 1 pork loin, 3 pound (1.3 kilograms)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon kosher salt
  • 3 tablespoons McCormick® Hearty Spice Blend, divided
  • 3 cups brussels sprouts (300 g), (about 12 ounces) ends trimmed and halved lengthwise
  • 3 cups butternut squash, (about 12 ounces-360 grams), cut into ½-inch (1.24 cm) pieces
  • 1 large red onion, cut into 1 in (2.54 cm) pieces

Nutrition Info

  • Calories 366
  • Fat 20g
  • Carbs 20g
  • Fiber 4g
  • Sugar 4g
  • Protein 25g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
  3. Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
  4. Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
  5. Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
  6. Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
  7. Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
  8. Return to the oven and cook for 35–50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
  9. Remove from the oven and let rest for 10–15 minutes before carving the pork and serving with the vegetables.
  10. Enjoy!

Ingredients

for 6 servings

  • 1 pork loin, 3 pound (1.3 kilograms)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon kosher salt
  • 3 tablespoons McCormick® Hearty Spice Blend, divided
  • 3 cups brussels sprouts (300 g), (about 12 ounces) ends trimmed and halved lengthwise
  • 3 cups butternut squash, (about 12 ounces-360 grams), cut into ½-inch (1.24 cm) pieces
  • 1 large red onion, cut into 1 in (2.54 cm) pieces

Nutrition Info

  • Calories 366
  • Fat 20g
  • Carbs 20g
  • Fiber 4g
  • Sugar 4g
  • Protein 25g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
  3. Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
  4. Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
  5. Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
  6. Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
  7. Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
  8. Return to the oven and cook for 35–50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
  9. Remove from the oven and let rest for 10–15 minutes before carving the pork and serving with the vegetables.
  10. Enjoy!
Hearty Roasted Pork Loin & Vegetables

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