Applewood Smoke BBQ Pork Loin with Roasted Potatoes and Brussels Sprouts
Applewood Smoke BBQ Pork Loin with Roasted Potatoes and Brussels Sprouts
Ingredients
For the Applewood Smoke BBQ Pork Loin
- 2 Applewood Smoke BBQ pork loin fillets, pre-marinated
For the Roasted Vegetables
- 1 1/2 pounds baby potatoes, quartered
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1/4 cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 tablespoons balsamic glaze
- 1/2 cup chicken broth
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Prepare the vegetables: Cut the baby potatoes into quarters. Trim the ends of the Brussels sprouts and cut them in half.
⏱️ 10 min
- 3
In a large mixing bowl, combine the quartered potatoes and halved Brussels sprouts. Drizzle generously with olive oil, then sprinkle with garlic powder, onion powder, and paprika. Add the balsamic glaze. Toss thoroughly to ensure all vegetables are evenly coated.
⏱️ 5 min
- 4
Heat a large oven-safe cast iron skillet over medium-high heat. Once hot, add the two pre-marinated Applewood Smoke BBQ pork loin fillets. Sear on all sides until nicely browned, about 2-3 minutes per side.
⏱️ 8 min
- 5
Remove the seared pork loin fillets from the skillet and set them aside on a small baking sheet or plate.
⏱️ 1 min
- 6
Add the seasoned potatoes and Brussels sprouts to the same cast iron skillet, utilizing the browned bits (fond) left from searing the pork. Pour the chicken broth over the vegetables.
⏱️ 2 min
- 7
Place the seared pork loin fillets back on top of the vegetables in the skillet.
⏱️ 1 min
- 8
Transfer the entire cast iron skillet to the preheated oven. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400
- 9
Carefully remove the skillet from the oven. Transfer the pork loins to a cutting board and let them rest for 5-10 minutes before slicing into thick medallions. This allows the juices to redistribute, ensuring tender pork.
⏱️ 10 min
- 10
Serve the sliced pork loin alongside the roasted potatoes and Brussels sprouts. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Applewood Smoke BBQ Pork Loin with Roasted Potatoes and Brussels Sprouts
Ingredients
For the Applewood Smoke BBQ Pork Loin
- 2 Applewood Smoke BBQ pork loin fillets, pre-marinated
For the Roasted Vegetables
- 1 1/2 pounds baby potatoes, quartered
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1/4 cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 tablespoons balsamic glaze
- 1/2 cup chicken broth
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Prepare the vegetables: Cut the baby potatoes into quarters. Trim the ends of the Brussels sprouts and cut them in half.
⏱️ 10 min - 3
In a large mixing bowl, combine the quartered potatoes and halved Brussels sprouts. Drizzle generously with olive oil, then sprinkle with garlic powder, onion powder, and paprika. Add the balsamic glaze. Toss thoroughly to ensure all vegetables are evenly coated.
⏱️ 5 min - 4
Heat a large oven-safe cast iron skillet over medium-high heat. Once hot, add the two pre-marinated Applewood Smoke BBQ pork loin fillets. Sear on all sides until nicely browned, about 2-3 minutes per side.
⏱️ 8 min - 5
Remove the seared pork loin fillets from the skillet and set them aside on a small baking sheet or plate.
⏱️ 1 min - 6
Add the seasoned potatoes and Brussels sprouts to the same cast iron skillet, utilizing the browned bits (fond) left from searing the pork. Pour the chicken broth over the vegetables.
⏱️ 2 min - 7
Place the seared pork loin fillets back on top of the vegetables in the skillet.
⏱️ 1 min - 8
Transfer the entire cast iron skillet to the preheated oven. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400 - 9
Carefully remove the skillet from the oven. Transfer the pork loins to a cutting board and let them rest for 5-10 minutes before slicing into thick medallions. This allows the juices to redistribute, ensuring tender pork.
⏱️ 10 min - 10
Serve the sliced pork loin alongside the roasted potatoes and Brussels sprouts. Enjoy!
⏱️ 1 min