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Ingredients
3lbPork loin roast
2-3TBSPOlive oil
1lbBrussels sprouts, trimmed & halved or quartered if very large
1largeHead broccolicut into bite size pieces
1Head cauliflowercut into bite sized pieces
SPICE RUB
2tspPaprika
2tspGarlic Powder
1tspOnion Powder
1tspDried Thyme
1tspDried Rosemary
½tspSalt
½tspBlack Pepper
HONEY GARLIC GLAZE
¼cupWholesome Yum Keto Honey
2tspGarlicminced
¼cupSoy Sauce
1TBSPDijon Mustard
1TBSPOlive Oil
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Instructions
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.
Pat dry pork loin roast with a paper towel, then rub with 1 teaspoon of olive oil. Rub ½ of the spice mixture all over the pork loin, reserving the other half for the roasted vegetables.
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. Place pork loin on a foil-lined baking sheet, fat-layer side up & set aside.
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.
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.
In a bowl, whisk together honey, garlic, soy sauce, dijon mustard & 1 tablespoon olive oil to create the honey glaze. 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.
Remove roast & vegetables from the oven and loosely tent with foil; let meat rest for 10 minutes, then cut into slices and serve with roasted vegetables.