Monday High Protein Dinner: Pork Loin with Roasted Brussels Sprouts Recipe
Lean pork loin with roasted Brussels sprouts is Monday high protein dinner for people who want to eat well without spending their evening in the kitchen.
Ingredients
Main ingredients
- boneless pork loin 24 oz
- Brussels sprouts 3 cups
- yellow onion 1 piece
- olive oil 2 tbsp
Seasonings/Sauce
- kosher salt 1.25 tsp
- black pepper 0.5 tsp
- garlic powder 0.5 tsp
- paprika 0.5 tsp
Nutrition summary
Carbohydrates
15 g
18%
Protein
35 g
41%
Fat
12 g
32%
Cooking steps
-
1
Preheat the oven to 425°F. Line a baking sheet with parchment paper for easier cleanup.
-
2
Trim and halve the Brussels sprouts, slice the onion, and pat dry the pork loin. Toss vegetables with 1 tbsp olive oil and half the salt and pepper.
-
3
Rub the pork loin with remaining olive oil, garlic powder, paprika, and the rest of the salt and pepper. Allow to sit for 5 minutes for seasoning absorption.
-
4
Spread Brussels sprouts and onion on the baking sheet creating a bed, then place the pork loin on top. Roast for 22–25 minutes, turning pork halfway, until it reaches an internal temperature of 145°F.
-
5
Remove from oven, let pork rest for 5–8 minutes before slicing. Serve pork slices alongside roasted Brussels sprouts and onions for best texture.
Personalized Q&A
Q. What's the key ingredient in this recipe?
The core ingredient is boneless pork loin, which provides the protein backbone and defines the hearty flavor. Brussels sprouts complement with a nutty roast profile and add vegetable volume. Olive oil helps both components develop their best texture and flavor.
Q. What is the most important step to prevent dry pork?
To prevent dry pork loin, it's essential to roast at high heat (425°F) and let the pork rest at least 5 minutes after cooking. Searing with olive oil and seasoning also retains moisture, while placing the pork on a bed of vegetables prevents direct exposure to the pan.
Q. What texture should the Brussels sprouts have after roasting?
Properly roasted Brussels sprouts should be crisp and caramelized on the outside while remaining tender inside. Spreading them out on the sheet and using sufficient olive oil ensures even browning and prevents sogginess. Overcrowding or under-oiling can lead to steaming instead of roasting.
Q. How does this recipe fit a high protein diet?
Each serving has 35g protein, which makes up 41% of total calories—placing it solidly in the high protein category. Pork loin delivers the bulk of protein while Brussels sprouts and olive oil keep carbs moderate (15g, 18%), fitting those who look for high protein and balanced nutrition.
Q. What are the calories per serving, and which tag does this recipe qualify for?
Each serving provides 340 kcal. Due to its macro profile (41% protein, 32% fat, 18% carbs), it qualifies for 'high protein' and 'mediterranean' tags, but not keto or low carb due to a moderate carb amount.
