Herb Pork & Veggies

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Savor a one-pan wonder with this Herb Roasted Pork Loin, complete with Brussels sprouts, carrots, and apples—perfect for a weekday dinner.

Looking for a meal that’s as easy to clean up as it is tasty? This Herb Roasted Pork Loin sheet pan dinner is your new best friend. Packed with lean protein, colorful veggies, and a kick of apple sweetness, it’s a balanced feast that comes together on a single baking sheet.

Why make this Herb Pork & Veggies

1. Easy Peasy Cleanup: Seriously, who loves doing dishes? Not me! This is a one-pan meal, so you get to kick back sooner rather than scrubbing away at pots and pans.
2. It’s Healthy-ish: You’ve got lean meat, green veggies, and some fruit all in one go. It’s a balanced meal that won’t leave you feeling guilty.
3. Flavor Party: Fresh herbs meet natural sweetness from the apples, making every bite a little celebration of taste. It’s like bringing a fancy restaurant into your home, minus the hefty bill.

Ingredients for Herb Pork & Veggies

• Pork Loin: Go for organic or pasture-raised if you can. It’s usually more flavorful and tender. Look for even thickness so it cooks evenly.
• Brussels Sprouts: Fresh is best. You want them to be bright green with tight leaves. Avoid any that look yellow or have black spots.
• Carrots: Organic carrots usually taste sweeter. Look for ones that are firm and have a vibrant orange color. Avoid any that are soft or rubbery.
• Apples: Go for something crisp and slightly tart, like a Granny Smith or Honeycrisp. Make sure they’re firm and free from bruises.
• Olive Oil: Extra-virgin is the way to go. It’s purer and brings a richer flavor to the dish.
• Garlic: Fresh cloves all the way. They should be plump and have a tight skin. Skip the pre-minced stuff in jars.
• Dijon Mustard: It adds a tangy kick. Opt for a brand that lists “mustard seeds” as the first ingredient for the best flavor.
• Herbs: Fresh herbs bring brighter flavors, but dried can work in a pinch. Just remember, dried herbs are stronger so use less.
• Lemon: Look for ones that are heavy for their size. That usually means they’re juicy. Plus, you can use the zest!
• Smoked Paprika: This gives a smoky depth to the pork. Go for high-quality, the flavor difference is noticeable.
• Red Wine Vinegar: It perks up the veggies. Aged varieties often have a more nuanced flavor.
• So there you go, a shopping guide to make this dinner a knock-out. Happy cooking!

Nervous about dried out meat?

1. Don’t Overcook: This is crucial. Pork loin is lean, so overcooking it can make it dry. Use a meat thermometer and aim for an internal temp of 145°F (63°C).
2. Let it Rest: After it’s done cooking, let the meat rest for at least 5 minutes before slicing. This allows the juices to redistribute, making every bite moist.
3. Season Well: The herbs and olive oil not only add flavor but also help to seal in moisture. Make sure to rub them in generously.
4. Even Cooking: Make sure the pork loin is of uniform size and shape for even cooking. If one end is thinner, it’ll dry out before the thicker end is done.
5. Roast on a Bed of Veggies: Placing the pork on top of the veggies helps elevate the meat so it cooks more evenly and absorbs some of those delicious flavors from the veggies and apples

Switch up Herb Pork & Veggies

1. Tropical Vibes: How about some pineapple instead of apples? Add teriyaki sauce and pretend you’re on a beach somewhere.
2. Bring the Heat: Love spicy? Sliced jalapeños or red pepper flakes will give you that kick you’re craving.
3. Cheesy Goodness: Toss some shredded Parm or crumbled feta on the veggies near the end of roasting. Trust me, it’s a game changer.
4. Go East: Think soy sauce, ginger, and garlic for the marinade. Swap the Brussels for baby bok choy for a full-on Asian twist.
5. Sweet Moves: A drizzle of maple syrup or honey before roasting makes everything a little bit special.
6. Mediterranean Mood: Use oregano and basil for the herbs, and toss in some olives and cherry tomatoes for a Greek-inspired take.
7. Bacon All the Way: Wrap that pork loin in bacon strips before roasting. I mean, who can say no to bacon?
8. Root for the Underdog: Trade in the Brussels and carrots for something different like sweet potatoes and beets.

What if I dont eat Pork?

1. Chicken Swap: Grab some chicken breasts or thighs. Just keep in mind, they cook a bit faster than pork.
2. Beef It Up: A beef tenderloin can work wonders here. Check the temp for your preferred doneness, like medium-rare at 145°F.
3. Fishy Business: If you’re into fish, a thick-cut salmon can be awesome. It cooks quick, so watch the time.
4. Plant Power: Not into meat? Firm tofu or tempeh can soak up those tasty marinade flavors just as well.
5. Go ‘Bello: Big portobello mushrooms can be a solid veggie replacement. Just marinate and roast like you would with the pork.

Tips for Herb Pork & Veggies

• Prep Ahead: Chop all your veggies and apples earlier in the day or even the night before. Makes the actual cooking part a breeze.
• Room Temp Pork: Take the pork out of the fridge about 30 minutes before cooking. It helps it cook more evenly.
• Hot Oven, Hot Pan: Preheat your baking sheet in the oven while it’s warming up. It gives everything a nice little sear as soon as it hits the pan.
• Herb Hack: No fresh herbs? Use dried ones, but cut the quantity by a third. They’re more concentrated, so you don’t need as much.
• Tongs Are Your Friend: Use tongs to flip the pork and veggies halfway through for even cooking and browning. Fingers are for eating, not for burns!
• Check for Hotspots: All ovens have ’em. If one side of your sheet is cooking faster, just rotate the pan halfway through.
• Juice Boost: Squeeze a lemon or drizzle some extra olive oil over everything right when it comes out of the oven. You’ll thank me later.
• Slice Thin: When you’re finally ready to dig in, slice the pork thinly against the grain. Makes for a tender bite.

Want more Sheet Pan Meals?

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