Save to Pinterest This satisfying herb-roasted pork loin with crispy brussel sprouts has been my ultimate way to bring everyone to the table for a cozy weekend dinner. It transforms simple ingredients into a showstopping main that tastes like it took hours but is delightfully achievable for any home cook.
I started making this on Sunday nights when I craved something hearty but not fussy. My family immediately loved the combination of juicy pork and caramelized sprouts, now it is our most requested cold-weather meal.
Ingredients
- Pork loin roast: This lean cut stays wonderfully juicy when roasted with plenty of herbs. Choose one with a nice fat cap for added flavor
- Fresh brussel sprouts: When roasted hot they become irresistibly crispy and sweet. Look for tight, bright green sprouts
- Rosemary and thyme: The aromatic backbone. Use fresh if possible. Clean leaves impart more fragrance
- Garlic: Adds bold savory flavor. Slice thin so it melts into the pan
- Olive oil: Ensures golden, crisp edges. Go for extra virgin for flavor
- Sea salt and black pepper: Bring out all the natural savory flavors. Choose coarse salt for better texture
- Red pepper flakes: Optional but they add a gentle heat
Instructions
- Prep the Pork:
- Pat pork loin very dry using paper towels. Rub all sides with a generous sprinkle of salt and pepper, then let it sit at room temperature for at least twenty minutes while you prepare the vegetables
- Prepare the Sprouts:
- Trim off the woody ends of brussel sprouts and remove any yellow outer leaves. Cut everything in half to create deep golden edges when roasted. Toss sprouts in a large bowl with olive oil, fresh rosemary, thyme, sliced garlic, salt, black pepper and red pepper flakes
- Arrange Everything for Roasting:
- Place the pork loin in the middle of a large rimmed baking sheet. Arrange seasoned brussel sprouts in an even layer around the pork. Drizzle a bit more olive oil across the top
- Roast:
- Heat oven to four hundred degrees Fahrenheit. Roast for about forty to fifty minutes until pork registers one hundred forty five degrees at the thickest part. Sprouts become crisp and deeply caramelized
- Rest and Serve:
- Let the pork rest loosely covered for at least ten minutes before slicing. Toss sprouts one more time on the hot pan for a final crisp. Serve everything on a warm platter pouring over pan juices
Save to Pinterest I am an absolute sucker for anything with roasted garlic and fresh rosemary so those always end up doubling in my kitchen. The first time my kids helped trim the brussel sprouts felt like passing on a family ritual, those little hands make fast work.
Storage Tips
Leftover pork can be sliced and kept in an airtight container in the fridge for three days. It stays nicely moist even after reheating. Brussel sprouts will keep crisp edges if you rewarm them uncovered on a baking sheet at three seventy five degrees for eight minutes. Freeze cooked pork by wrapping well and storing up to two months. Thaw overnight in the fridge for easiest results
Ingredient Substitutions
No brussel sprouts on hand? Swap for broccoli florets or cubed butternut squash and roast as directed. Boneless center-cut pork loin or pork tenderloin both work well, just adjust roasting time. If you are out of fresh herbs use a tablespoon each of dried rosemary and thyme. Pinch them between your palms to release fragrance before adding
Serving Suggestions
Slice pork and arrange with sprouts on a big wooden board. Try spooning pan juices over the top for added flavor. It is perfect with mustard or horseradish on the side. My family loves it with a pile of roasted potatoes. If you want to make it a bit fancy finish with a squeeze of lemon over the brussel sprouts before serving
Save to Pinterest Turn this meal into a freezer staple by roasting pork and brussel sprouts as normal, letting everything cool then slicing and freezing in portions. Defrost just what you need and finish with a quick reheat under the broiler for crispy edges every time
Recipe FAQs
- → What herbs work best with pork loin?
Fresh rosemary, thyme, and sage enhance pork's natural flavors, offering a fragrant and savory result.
- → How do I get Brussels sprouts crispy?
Toss them with olive oil, spread evenly on a baking sheet, and roast at high heat until golden and crisp.
- → Can I use dried herbs instead of fresh?
Yes, use about one-third the amount of dried herbs, as they're more concentrated in flavor than fresh herbs.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator and reheat gently to preserve moisture.
- → What side dishes complement this meal?
A light salad, mashed potatoes, or roasted root vegetables pair well with this pork and Brussels sprout dish.