Sheet Pan Pork Loin with Brussels Sprouts and Sweet Potatoes
Juicy, savory roasted pork loin cooked on a single sheet pan with caramelized brussels sprouts and tender sweet potatoes.
Prep
15 min
Cook
30 min
Total
50 min
Makes
5 servings
Created together. Shared with you.
Made by April + Lila
April created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
30 min
Total
50 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line two large rimmed baking sheets with…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line two large rimmed baking sheets with parchment paper for easy cleanup.
Tap card to mark done - 02
Trim any excess silver skin or surface…
Trim any excess silver skin or surface fat from the pork loin, then cut it into 5 equal-sized roast portions (about 12 oz each) so they cook evenly alongside the vegetables.
Tap card to mark done - 03
Dice the sweet potatoes into 3/4-inch (2cm)…
Dice the sweet potatoes into 3/4-inch (2cm) cubes, and thaw the frozen brussels sprouts slightly, patting them thoroughly dry with paper towels to ensure they crisp up in the oven.
Tap card to mark done - 04
Combine the olive oil
In a small bowl, combine the olive oil, dried rosemary, dried thyme, garlic powder, salt, and black pepper.
Tap card to mark done - 05
Place the pork loin portions
Place the pork loin portions, sweet potato cubes, and brussels sprouts in a large mixing bowl or directly onto the prepared baking sheets, then drizzle evenly with the oil and herb seasoning mixture, tossing until everything is coated.
Look for: everything is coated
Tap card to mark done - 06
Arrange the pork loin in the center…
Arrange the pork loin in the center of the baking sheets and scatter the sweet potatoes and brussels sprouts around the pork in a single layer without overcrowding.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
Roast in the preheated oven for 25…
Roast in the preheated oven for 25 to 30 minutes, turning the vegetables halfway through, until an instant-read thermometer inserted into the thickest part of the pork registers 145°F (63°C) and the sweet potatoes are fork-tender with browned edges.
Look for: an instant-read thermometer inserted into the thickest part of the pork registers 145°F (63°C) and the sweet potatoes are fork-tender with browned edges
Tap card to mark done - 08
Transfer the pork loin to a cutting…
Transfer the pork loin to a cutting board and let it rest for 5 minutes before slicing thinly.
Allow: 5 minutes
Tap card to mark done - 09
Divide the sliced pork loin
Divide the sliced pork loin, sweet potatoes, and roasted brussels sprouts among 5 plates and serve immediately. Store leftovers in airtight containers in the refrigerator for up to 4 days.
Ready when: everything is assembled and ready to enjoy
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