2 1/2 pounds boneless pork loin, trimmed
1/2 teaspoon salt, plus extra for sprinkling
1/4 teaspoon black pepper, plus extra for sprinkling
4 tablespoons vegetable oil, divided
4 cloves garlic, minced
1/2 cup brown sugar
3 carrots, peeled and cut into 1-1/2-inch chunks
8 ounces Brussels sprouts, trimmed and cut in half
Directions1.Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Sprinkle pork evenly with salt and pepper and place on baking sheet.
2.In a small bowl, combine 2 tablespoons oil, the garlic, and brown sugar; mix well. Rub mixture evenly over pork.
3.In a large bowl, combine remaining 2 tablespoons oil, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper; mix well. Add carrots and Brussels sprouts and toss until evenly coated. Place vegetables around pork on baking sheet.
4.Roast 35 to 40 minutes or until pork is no longer pink in center and the glaze has caramelized. Remove pork to a cutting board and let rest 10 minutes. Continue cooking vegetables 5 to 10 minutes or until fork-tender. Serve pork with vegetables.
To ensure that the glaze penetrates your roast, we suggest cutting a criss-cross pattern, about 1/4-inch deep on the top of the roast. The top side is the side that has a thin layer of fat on it. As the fat melts, the drippings help keep the roast super moist.