One Pan Pork Loin Filet with Fall Vegetables

• Meat

  • 1 Smithfield pork loin - any flavor, Fresh

• Produce

  • 2 cups Brussels sprouts
  • 1 bunch Heirloom carrots
  • 1/2 tsp Thyme and rosemary, dry

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Table spoon extra virgin olive oil

• Other

  • 1 Large or 2 small sweet potatoes, peeled and diced

Found on smilesandwich.com

Ingredients

• 1 Smithfield Marinated Fresh Pork Loin - any flavor
• 1 large or 2 small sweet potatoes, peeled and diced
• 2 cups Brussels sprouts, ends trimmed, cut in half
• 1 bunch heirloom carrots (or regular), chopped
• 1 table spoon extra virgin olive oil
• 2 tablespoons maple syrup
• ½ teaspoon each dry thyme and rosemary
• salt and pepper, to taste

Directions

• Preheat oven to 425 degrees F.
• Place all the vegetables in a large bowl. Pour olive oil and maple syrup over the vegetables. Sprinkle with thyme, rosemary, salt and pepper. Toss to combine.
• Spray a large pan with non-stick cooking spray. Place the pork loin in the center of the pan.
• Arrange the vegetables evenly around the pork.
• Bake for 20-35 minutes or until pork is cooked through. Thermometer temperature should read 150 degrees F.
• Allow to rest for 5 minutes, slice and serve!