Herb-Crusted Pork Loin with Roasted Vegetables
A tender and juicy pork loin crusted with aromatic herbs and roasted to perfection, served alongside a medley of roasted root vegetables for a hearty and well-balanced meal.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 1 serving
Ingredients
- 113.5 g Brussels sprout
- 187.5 g Carrot
- 15 g Dijon mustard
- 7.5 g Fresh Rosemary
- 4.25 g Fresh Thyme
- 2.25 g Garlic
- 11.25 g Olive oil
- 227 g Pork Loin
- 1.5 g Smoked Paprika
- 125 g Sweet Potato
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the herb crust by mixing Dijon mustard, minced garlic, rosemary, thyme, smoked paprika, black pepper, and salt into a paste.
- Rub the herb mixture all over the pork loin.
- Heat 1 tbsp of olive oil in an oven-proof skillet over medium-high heat.
- Sear the pork loin on all sides until golden brown (about 3 minutes per side).
- Transfer the skillet to the oven and roast for 30-35 minutes until the internal temperature reaches 145°F (63°C).
- While the pork is roasting, chop the sweet potatoes, carrots, and Brussels sprouts into bite-sized pieces.
- Toss the vegetables with 2 tbsp olive oil, salt, black pepper, and smoked paprika.
- Spread the vegetables on a baking sheet and roast for 35 minutes, tossing halfway.
- Remove the pork from the oven and let it rest for 10 minutes before slicing.