Sheet Pan Brown Sugar Garlic Pork Loin Filet

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.