Roasted Honey Garlic Glazed Low-Carb Pork Loin & Vegetables

Sheet pan meals check all the boxes for me. They have simple prep, easy clean up and are insanely flavorful. This Roasted Honey Garlic Glazed Low-Carb Pork Loin and Vegetables is no exception. Our spice rub and Asian inspired glaze brings all the flavor to produce a juicy pork loin and yummy caramelized roasted veggies.

This is the perfect meal to make for guests. It will surely impress and has also been kid approved.

INGREDIENTS

• 3 lb. pork loin roast
• 2-3 TBSP olive oil
• 1 pound Brussels sprouts, trimmed & halved (or quartered if very large)
• 1 large head broccoli, cut into bite size pieces
• 1 head cauliflower, cut into bite sized pieces

SPICE RUB

• 2 tsp. Paprika
• 2 tsp. Garlic powder
• 1 tsp. Onion powder
• 1 tsp. Dried thyme
• 1 tsp. Dried rosemary
• ½ tsp. Salt
• ½ tsp. Black pepper

HONEY GARLIC GLAZE

• ¼ cup Wholesome Yum Keto Honey
• 2 tsp. Minced garlic
• ¼ cup soy sauce
• 1 TBSP Dijon mustard
• 1 TBSP Olive oil

STEP 1: Line a large baking sheet with aluminum foil or parchment paper and set aside. (Note – you may need 2 baking sheets to hold all the vegetables!). Preheat the oven to 375 degrees. In a small bowl, combine the spice rub ingredients until well blended. 

STEP 2: Pat dry pork loin roast with a paper towel, then rub with 1 teaspoon of olive oil. Rub half of the spice mixture all over the pork loin, reserving the other half for the roasted vegetables. 

STEP 3: Heat a tablespoon of olive oil in a medium to large skillet over medium high heat until oil is sizzling. Sear the pork loin until browned on all sides, about 3 minutes per side.

STEP 4: Place pork loin on a baking sheet lined with parchment paper, fat-layer side up & set aside.

STEP 5: Place vegetables in a large gallon-size ziploc bag, then drizzle with 1-2 tablespoons of olive oil. Seal bag, then distribute oil until vegetables are evenly coated with oil. Add remaining spice rub into bag, seal once more, then distribute until vegetables are evenly coated with seasoning. 

STEP 6: Arrange vegetables on a baking sheet around the pork loin in a single layer. If you have too many vegetables to fit on one sheet, use a second baking sheet to keep everything on one layer.

STEP 7: In a bowl, whisk together honey, garlic, soy sauce, Dijon mustard & 1 tablespoon olive oil to create the honey glaze.

STEP 8: Brush glaze generously over pork loin, then drizzle remaining glaze over vegetables. Roast pork and vegetables together in the preheated oven for approximately 45-50 minutes, until the internal temperature of the pork loin reaches 145 degrees. 

STEP 9: Remove roast & vegetables from the oven and loosely tent with foil; let meat rest for 10 minutes.

STEP 10: Then cut into slices and serve with roasted vegetables.

And serve!

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