This post is sponsored by my friends at Iowa Pork, but the thoughts and opinions expressed here are all my own – just as always.
Are y’all ready for a super easy and super delicious meal that all cooks in one pan? Well, boy do I have something exciting for you! This Sheet Pan Brown Sugar Garlic Pork Loin Filet (whew, that’s a mouthful!) is the perfect blend of sweet and savory and is so easy to prep that it makes it perfect for a busy weeknight meal! The pork loin filet is rubbed with a brown sugar and garlic rub and is roasted with Brussels sprouts and sweet potatoes making simple dinner perfection! My family just devoured this! The brown sugar rub with the fresh garlic gives the pork the most amazing crust and the sweetness cooks down to add tons of flavor to the veggies. The high heat and quick cooking time means super juicy pork, too!
And while it’s great for a quick and easy meal, the flavors are so on point that it would also be perfect for company! And who doesn’t love everything cooking on one pan??? I’m ALL for less dishes to wash.
A few years back, I had the amazing opportunity to visit a pig farm and while I learned so much about the care that goes into the farming part, one of the things that was super helpful was learning about the correct way to cook pork. The USDA now recommends that pork be cooked to an internal temperature of 145°F. This ensures that the pork is cooked through, but still is tender and juicy. It’s perfectly acceptable for there to even be a little pink.
If you’re tired of dry, overcooked pork you need to get you an instant read thermometer. They can be relatively inexpensive, and are certainly one of the things that I think every kitchen needs to have. It the most reliable way to ensure it’s cooked properly.
Got more questions about pig farming? Be sure to visit the folks over at Pig Hill Farm on their Facebook page to learn more about their Iowan fourth generation family farm. It’s super awesome to be able to get answers directly from the farmer and allows us the opportunity to wade through the massive amount of misinformation out there. Interesting side note: Did you know that about one-third of the pork raised in the United States comes from Iowa?
A few notes:
- Be sure what you’re buying is a pork loin filet. Pork tenderloin, pork loin, and pork loin filet are NOT the same thing and each require different cooking times based on the size. This recipe was developed using a pork loin filet, so using another cut of pork will change the cook time and may also result in undercooked or overcooked vegetables. That said, you CAN use a pork tenderloin if you wish. Finding one that is close to 2 pounds is the best way to make the recipe work without having to make changes to the temperature or cook time. Regardless, if you do use a pork tenderloin instead of the pork loin filet, I recommend that you start checking the meat at about the 25 minute mark and only cook it to 145°F. If the vegetables are still not cooked all the way through at that point, remove the meat to a platter and tent with foil. Then return the vegetables to the oven to finish cooking.
- It is vital to the outcome of this recipe that the Brussels sprouts be halved if they are over 1-inch in size and that the sweet potatoes be cut into 1/2-inch cubes. Otherwise, things will not cook evenly.
- The suggested internal cooking temperature for fresh cuts of pork is 145°F. The best way to test this is with a digital instant read thermometer. They aren’t too expensive and are the most reliable way to guarantee meat that’s safe to eat, but still juicy and tender.
- If your pork loin filet lacks the browning you’d like after the cook time, about 5 minutes under the broiler will add a little color and flavor – just be cautious not to overcook the meat.
Recipe Card
Sheet Pan Brown Sugar Garlic Pork Loin Filet
Ingredients
For the rub
- 1/2 cup light brown sugar
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 4 cloves garlic, minced
- 1 2-pound pork loin filet
- 1 pound Brussels sprouts
- 1 1/2 pounds sweet potatoes
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon pepper
Instructions
- In a small bowl, mix together the brown sugar, 2 teaspoons kosher salt, 1/4 teaspoon, and the minced garlic. Stir well to combine.
- Trim any excess fat from the loin filet and rub the entire filet with the brown sugar garlic rub. Set aside.
- Preheat the oven to 425°F. Wash and trim the stems of the Brussels sprouts. If they are larger than 1 inch, slice them in half.Peel and cube the sweet potatoes into 1/2-inch cubes.
- In a large bowl, combine the Brussels sprouts, sweet potatoes, vegetable oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Stir well to coat.
- Lightly spray a rimmed baking sheet with nonstick cooking spray. Evenly scatter the vegetables over the sheet. Place the loin filet in the middle of the pan. Roast for 35 to 40 minutes or until the internal temperature of the largest end of the filet reads 145° on and instant read thermometer.
- Allow the meat to rest for about 3 minutes before slicing and serving.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Sae
I tried this during the hottest month of summer in Phoenix when I do not use my oven if I can help it. I had a 1lb loin, halved the recipe and set it up in a saucepan on the stove. The loin was room temperature prior and I cooked on a very low heat. I poured frozen brussels on top (I didn’t have any potatoes) covered and let it slowly heat. Some time later(I did not time anything) I turned the loin and left the lid off to continue to cook and evaporate. The sprouts were still on top and I sprinkled s&p on them then. A while later I sliced the loin and it’s wonderfully tender and tasty. I cannot compare to your technique but if anyone else wants to try this and perhaps doesnt have a oven I’d say give it a go. The brussels are soft and squishy which is common for frozen but I don’t mind them this way. The water released from the brussels and juices from meat have made a nice flavored juice that I presume one could thicken and make more of a glaze.
That’s awesome, Sae! I appreciate you sharing your method for others!
Becky Shuler
I make the filet often! Absolutely delicious! A family favorite.
Thanks, Becky! Love hearing that!
W. Gallag
Had a 12 ounce pork loin filet for just me and my husband. We’re on Keto so left out the brown sugar. Added what I had on hand: carrots, zucchini and green pepper rings, garlic and avocado oil. Cooked for 35 minutes until it reached 145 degrees…Delicious and easy one pan meal!
Sounds great! Glad it turned out great for you!
Mary P.
Hello-
I made this dish 3 days ago in my brand new oven. The coating on the loins bubbled up and out of the pan and onto the oven floor and burned. What a mess in my brand new oven!! My husband was really mad and hovered over me while I cleaned out the burned on stuff. Thankfully, I did get it all up.
I cooked the loin for 35 minutes and it was overcooked, but not so much that it was inedible. Actually, it was very tasty. The butternut squash was tasty too. I think you should suggest a check on the meat at 25 minutes.
I could have sworn this recipe was among the Just a Pinch recipes (for home cooks, at least I thought that was what it was for). I went back to look for the recipe and could no longer find it there. Was it actually there?
I’ve never had the issue with it bubbling over. Did you use a rimmed baking sheet? Or one without a raised lip? Also, are you sure you use a pork loin filet and not a tenderloin? The tenderloin is smaller and would cook a bit faster.
Donna
Is the Brown Sugar packed or not?
As a general rule of thumb, brown sugar should always be measured firmly packed.
Nora Hall
I made the Sheet Pan Brown Sugar Garlic Pork Loin Filet. Its delicious and so easy! It’s fool-proof 👍🏻 I added 🥕
Looks amazing! So glad you enjoyed it!!
Chris
I just did not get the flavor from the pork that I was expecting, maybe putting the rub on and letting it sit in refrig for a few hours would help this? It was different and sweet.
You could certainly do that. Just keep in mind the moisture from the pork will cause the sugar to melt. What flavor were you expecting?
Camille Abramo
OMG it is an excellent recipe! I substituted butternut squash and Granny Smith apple instead of brussel sprouts. Added the sweet potato… I tested the temperature after 20 minutes… 10 minutes more. It was delicious, juicy and crisp veggies. A winner!!!
So glad to hear it turned out great for you, Camille!
Laura
The brown sugar burned on the sheet pan… what did I do wrong?
I’m not sure that you did anything wrong. What kind/color of pan did you use? I think it’s typical to have some of it burn just being that it’s sugar in an oven at a high temp. Was the issue flavor or cleaning the pan?
Marilou
Holy Yum-town!
Made this tonight. I did different veges (carrots & onions at the start and broccoli & green beans at the halfway point)
Definitely start checking it at 25-30 minutes. I checked at 35 minutes and it could have come out a couple minutes earlier.
Flavor was awesome and still quite tender!
Everyone loved it!!
I’m tickled to hear everyone enjoyed it!
Molly
Hi from New Jersey! I stumbled upon this recipe and I am so glad I did. My picky 12 year old said it is tender, flavorful, and yummy. Thank you!
Glad to hear it turned out great for you!
Mary Reeder
Fabulous! Everybody loved it!
p.s. I used butternut squash instead of yams.
Wonderful to hear! Great tip with the squash!
Suzanne Reaves
Pork loin with brown sugar rub?? Should meat be 1-2 pound pork tenderloin instead of 12-pound tenderloin. I am making tomorrow (8/13) for small family dinner. Look forward to hearing from you. S
Yes, Suzanne! Sorry, about how that looks. It does say (1) 2 lb pork loin filet.
R
It’s in the oven now so I can’t review its taste yet I will come back to update, but I just wanted to say this was so easy and pleasant a recipe to make and the aroma from the tray was excellent even before cooking; I believe the sweet potatoes and brussel sprouts with the brown sugar and garlic is going to create a really great flavor profile. Thank you for posting this and shout out to my husband who broke out the measuring feature on his multi-tool to double-check the size of my potato cubes 😂
Ha! Sure hope it turned out great for you!
Bev
Not sure what I did wrong, but the sugar/garlic coating melted off the pork. Flavor was good though
Glad it was tasty!
Terry
Easy to make and tasty, Do yourself a favor and use tin foil on pan for easier cleanup.
Glad you enjoyed it!!
Evie Blount
I’m going to make tomorrow a pork loin fillet. I have everything but the Brussels sprout. I have about 1/4 of a small cabbage. Can I use it? May put some carrots and apple also? Thank you so much!
Evie
Sure! Just make sure to cut it thicker so it will cook more evenly. Hope you enjoy it!
Donna
The pan brown sugar pork lion filet was ABSOLUTELY delicious and so simple to make. It’s so awesome to prepare a meal that is quick and mouth watering!!! Bravo to who ever posted that recipe! Making this again for sure!!!!
So glad you enjoyed it, Donna!
Denis Godek
We’re going to try this tonight for dinner. We love brussel sprouts and my wife loves sweet potatoes but I don’t so we’re going to sub small yukon potatoes and cauliflower and see what happens. We may even lay a couple of strips of hickory smoked bacon along the top.
Sounds great! Hope it turned out great for you!
Paris
Definitely a keeper! I specifically Googled “pork loun fillet” recipes and glad I chose this of the bunch. Didn’t take long and I used carrots and fresh green beans and shouldn’t have cooked it the full 40 minutes. The pork was superb, but you can only imagine what happened to my green beans… ????. They were still edible, but I wish I had added them last 10 minutes of cooking. Either way, I’ve just bookmarked this page. Thank you for a great recipe.
So glad you found me and enjoyed the recipe!!
Kristin
We made this for dinner tonight, but substituted yellow mini potatoes for the brussel sprouts since we didn’t have any. There may be something wrong with our internal read thermometer as it took way longer to cook than the 35-40 minutes. And when we finally took it out, it was a little overdone. But everyone liked the sweet crustiness of the pork, and the veggies were yummy 🙂
Glad y’all enjoyed it!
Alesia Kennerson
Hi,
I am wondering about the juices in the pan that show in the pictures, yet you don’t say to add any water, etc. Is that juice all released from the pork/veggies? Thanks!
It’s all from the pork and veggies! 🙂
B. BrookieWhite
I have a pork roast that I deboned and am going to try your recipe. I know it isn’t the pork loin filet but I like to take risks. LOL. Skip the Brussel sprouts and add pineapple with the sweet potato. It is making me hungry already! Thanks for the inspiration.
Sounds great! Hope you’ll enjoy!!
Sandra Skelton
What do you think about butternut squash instead of the sweet potatoes? I really like squash better.
I think it just might work! 🙂
Barbara
I keep checking your web page for new recipe inspiration and have been missing your posts lately. Hope you and your family are enjoying some well-deserved time off and that you will be back to blogging soon. Happy Holidays!
Hopefully you saw the new recipe today! But yes, I’m taking a little time off with my family. 🙂
Teresa
Still waiting for a response to my December 11th question?
Hi Teresa! You know the scary thing about comments, emails, and texts? You can’t read tone in them. And honestly, when I first read this, I read it in a super condescending tone – as if you were telling me that I had not provided you with something I was required to. Now, I make it a point to reply to EVERY SINGLE comment on my blog myself. It’s just the way that I want to run my business. And when you run a site that gets more than a million page views each month, that’s a lot of comments. Back to the comment… I’m sure you didn’t mean it in the tone in which I read it. The truth is, ever since you posted your initial comment, I’ve been reaching out the National Pork Board and the National Pork Check-off program to get you the correct answer rather than just my opinion. Unfortunately, I’ve not heard back from them. My understanding is that the pork loin filet is a part of the whole pork loin that is different from the tenderloin. It’s a whiter meat that is often more affordable. For now, that’s the only answer I have for you. Have you been to the grocery store to check out what’s available near you? I’ve been to 5 or 6 in the last few days and have found pork loin filet and pork tenderloin to be the most common thing found in that category. Hopefully, I’ll hear back from the others soon and can provide you with a more educated response.
Teresa
Wow. I’m so sorry you read a condescending tone into my question. That was not my intention at all. I truly am not familiar with a pork loin filet but will ask my butcher the next chance I get. I won’t bother you again.
You’re not a bother. I just don’t have an answer for you as of yet. Hoping to hear something more concrete after the holidays.
jean nielson
The recipe was great! I’ve been a home economics teacher, who grew up with great southern cooks! Now a retired RN of 35 years. I’d like to say …why do any of these people expect you to educate them on cuts of meat? I bought a “pork loin filet” because it looked interesting….then googled it…and found several interesting recipes. Yours is the second one and was a keeper! Thanks Stacey!
So glad to hear you enjoyed it, Jean!
Penny
I was also trying to find out what a pork loin filet was. There was nothing condescending about Teresa’s question. I thought Stacey was pretty rude with his response. I buy all different cuts of pork and have never seen anything labeled as a pork loin filet. Perhaps it is a regional thing. I know this was an old comment, but there you go.
Again, that’s the problem with reading comments – you don’t get the tone. My reply was about the fact that she was upset that I didn’t respond to her immediately.
Molly Blake
hmm. Stacey identified how s/he was feeling, very appropriately. Teresa also responded appropriately. We’re all good.
I stumbled upon this recipe because I had a piece of pork in a bag that said pork loin fillet on it. I don’t know what that cut is either, but it was good to find a recipe showing how to use it!
I Used a dry rub of brown sugar, salt, onion and garlic powders, paprika, and salt. Browned the meat in a skillet first and then it took 30 minutes in the oven. Delicious!
So glad that you enjoyed it!!
Denise A Delaney
It was a really was a silly question. How old are you?
Klin
Nobody’s question here was silly- I too was unsure about the cut of meat. And like Molly, I had found this recipe because of that very reason (my girlfriend bought pork loin filet instead of tenderloin, and I was afraid to treat it the same as regular “pork loin”.
I also felt similarly to Stacey about the condescension felt in the Dec. 18th reply, but Teresa made it clear in her reply that none was intended. I feel both were appropriate in their comments.
Yours, on the other hand, Denise..
I find it slightly inappropriate to knock any of the above comments as silly, and even more inappropriate to bring the, ironically childish, accusational question of age into play.
Teresa
This sounds wonderful. Can you tell me what a pork loin filet is? I’m not familiar with it. Thanks.
Beverly
Hi, Stacey,
This sounds good except we both don’t like brussels sprouts and I only like baked sweet potatoes with cinnamon-brown sugar butter. (And yes, we have tried them as adults, so it’s not our long ago child-selves saying yuck. ) Do you think it would work with carrots and parsnips? Or carrots and white potatoes?
I think it would work, the only adjustment would need to be made in terms of cook time to ensure the other vegetables are cooked appropriately. I would cook them until the pork was cooked through and if the vegetables need more time, remove the pork and tent it with aluminum foil and return the veggies to the oven to finish cooking. You just don’t want overcooked pork.
Lisa
Pork tenderloin, also known as pork filet, is a thin and long rectangular cut of pork from the loin muscle. This piece of meat is cut from the delicate muscle along the pig’s spine, and because that muscle is not for movement, it is a particularly tender cut of meat (similar to beef filet mignon).
Hey, Lisa! Do you mind sharing where you found this? Every person I’ve talked with says the tenderloin and the loin filet aren’t the same thing. They certainly don’t look the same. But I’m always ready to learn! 🙂
Georgette
Wonderful recipe. At grocery store today I saw pre-packaged Smithfield “pork tenderloin” and then saw a package marked Smithfield “pork loin filet.” Both meats had been marinated and each meat had a different look. I know pork loin is much different from the tenderloin, but this was my first time seeing pork loin filet. Unfortunately, several sites I checked said that pork tenderloin and pork loin filet are the same. I could see they looked different and the pork tenderloin weighed less than the filet which really looked like a pork loin cut in half the long way. Even the Smithfield site calls it Pork Loin Filet as its name and then calls it pork loin the rest of the time in the description. How confusing! Thanks, Stacey, for your recipes!
Thank you so much, Georgette! Glad this was helpful!