Hearty roasted pork loin & vegetables

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.

Step 3

Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.

Step 4

Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.

Step 5

Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.

Step 6

Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).

Step 7

Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.

Step 8

Return to the oven and cook for 35–50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).

Step 9

Remove from the oven and let rest for 10–15 minutes before carving the pork and serving with the vegetables.

Step 10

Enjoy!