Ingredients
FOR THE PORK LOIN
3 pound pork loin
1 tablespoon olive oil
FOR THE SPICE RUB
1 teaspoon sweet paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
salt and freshly ground black pepper, to taste
FOR THE HONEY GARLIC GLAZE
4 cloves garlic, minced
¼ cup honey
3 tablespoons low-sodium gluten free soy sauce
1 tablespoon dijon mustard
1 tablespoon olive oil
FOR THE VEGETABLES
1 tablespoon olive oil
1 pound brussels sprouts, cut in half
1 pound butternut squash, peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash)
Instructions
1.Prep. Preheat the oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set it aside.
Combine the seasonings and spices. In a small mixing bowl, combine the paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
2.Prep the roast. Pat the pork loin dry with paper towels. Then, lightly spray the pork with cooking spray. This will make it easier for the seasonings to stick. Take the spice mix and rub it all over the pork loin.
3.Sear it. Heat the olive oil over medium heat and sear the pork loin until browned on all sides, about 3 minutes per side. Transfer the pork loin to the baking sheet, fat-layer side up. Set aside.
4.Make the honey garlic sauce. In a bowl, combine the garlic, honey, soy sauce, mustard, and oil and whisk until well combined. If it's too thick, add a bit more oil or soy sauce. 5.Reserve 2 tablespoons of the sauce to use for the vegetables.
Roast. Brush the remaining honey mixture over the pork loin, transfer it to the oven, and roast for 25 minutes.
6.Prep and roast the veggies. In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull the pork roast out of the oven and arrange the vegetables around it in a single layer.
Continue cooking. Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put it back in the oven and continue to cook for 25 to 30 more minutes, or until the internal temperature of the pork roast reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir the vegetables halfway through cooking.
7.Let it rest, then serve. Remove the baking sheet from the oven and loosely cover the meat and veggies with foil; let rest for 10 minutes. Cut the pork into slices and serve it with the vegetables.
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