This sheet pan meal has juicy pork loin, crispy brussels sprouts and roasted sweet potatoes all in one! Sheet Pan Pork Loin will prove that healthy really can be quick and delicious!Jump to Recipe
Whoever came up with the idea for sheet pan meals is one smart cookie! I mean what’s not to love about a meal that’s easy to make, only has one pan to clean AND is good for you?!
Pork loin is a lean meat packed with protein as well as many essential vitamins and minerals. We load this sheet pan up with roasted brussels sprouts and sweet potatoes to round out the meal! My toddler even asked for seconds…I’ll call that a win!!
What cut of pork do I need?
For this recipe, we’re using a 1 1/2 – 2 lb boneless pork loin. (This is the one I used) Don’t get this confused with a pork tenderloin! What’s the difference between the two?
A pork loin can be bone-in or boneless and is a much wider cut of meat. It is the cut that pork chops come from, too. A pork tenderloin is much smaller in diameter and is a bit more lean than the loin.
Got a pork tenderloin instead? Try this Honey Sesame Pork Tenderloin! Cook it on the grill or toss it on a pan and bake.
How do you make a sheet pan meal?
First, preheat the oven and prep the pan. I like to line it with aluminum foil to make clean up super duper easy.
Then, I cut the vegetables. It’s important to cut the vegetables evenly as you want the pieces to be about the same size. When they’re the same size, they cook more evenly.
Next up, assemble the sheet pan and bake. The loin will go in the center and the vegetables will go on either side of the loin. You’ll spread a sauce over the loin and toss the veggies with a simple mixture of salt, butter and oil. Lastly, you toss it in the oven and stir the vegetables every 8-10 minutes!
How do you know when it’s done?
Pork loin is done at 145F. As you’ll see in the photos, it has a little bit of a blush pink color and that’s okay! Actually, that’s what you WANT! Pork is safe to eat at 145 and that’s also when it will be at its optimal tenderness and juiciness!
I always recommend using a good thermometer! I’ve been using this thermometer since my days in the test kitchen and have loved it ever since. The thing I like about it best is the speed and accuracy. In just about 1 second, I’ll have the exact temperature – it’s awesome.
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Sheet Pan Pork Loin
- 1 1.5-2 lb boneless pork loin
- 2 c peeled and cubed sweet potatoes
- 2 c halved or quartered brussels sprouts
For the Pork Loin
- 1 tbsp vegetable or olive oil
- 1/2 tbsp apple cider vinegar
- 1/4 c brown sugar
- 1/2 tsp ground mustard
- 1/2 tsp garlic powder
- 2 tsp salt
For the Vegetables
- 2 tbsp melted butter
- 1 tbsp vegetable or olive oil
- 1 1/2 tsp seasoned salt
- Preheat oven to 425°F and line a sheet pan with aluminum foil.
- Place the pork loin in the center of the pan and pat it dry with a paper towel.
- Spread the vegetables out on both sides of the pork loin.
- Mix the oil, vinegar, brown sugar, mustard, garlic and salt and spoon it over the pork. (It's okay if it runs into the vegetables!)
- Mix the melted butter, oil and seasoned salt and drizzle over the vegetables. Toss the vegetables so they're coated in the oil mixture.
- Bake for 20-25 minutes or until the center of the pork loin registers 145°F.
- Let the pork rest for 5 minutes, then slice and serve!