One Pan Roasted Pork Loin Dinner With Bacon Brussels Sprouts And Red Potatoes Recipes

Steps:

• In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.
• Smear mixture all over pork and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
• Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
• Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.

Steps:

• Heat oven to 425ºF.
• Mix egg white, cheese and 1/4 tsp. garlic powder in large bowl until blended. Add potatoes; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
• Bake 15 min. Add meat to baking sheet with the potatoes; sprinkle with remaining garlic powder. Bake 20 min.
• Mix dressing and honey until blended; brush onto meat. Bake 10 to 12 min. or until meat is done (145ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.
• Transfer meat to cutting board; cover. Let stand 3 min. before slicing. Serve with the potatoes.