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Home » Recipes » Main Course

Sheet Pan Brown Sugar Garlic Pork Loin Filet

Stacey – December 7, 2018 – 49 Comments

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This post is sponsored by my friends at Iowa Pork, but the thoughts and opinions expressed here are all my own –  just as always.  Sheet Pan Brown Sugar Garlic Pork Loin cooked with vegetables

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!

Top view of Sheet Pan Brown Sugar Garlic Pork Loin

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.  Checking Sheet Pan Brown Sugar Garlic Pork Loin temperature

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?

Sheet Pan Brown Sugar Garlic Pork Loin sliced with vegetables

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.
Sheet Pan Brown Sugar Garlic Pork Loin cooked with vegetables
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4.67 from 3 votes

Recipe Card

Sheet Pan Brown Sugar Garlic Pork Loin Filet

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
3 minutes
Total Time 1 hour
Servings 4 to 6 people
Author Stacey Little | Southern Bite

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.  
Sheet Pan Brown Sugar Garlic Pork Loin cooked with vegetables
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Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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  1. Molly

    January 18, 2023 at 4:22 pm

    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!

    Reply
    • Stacey

      January 19, 2023 at 8:23 am

      Glad to hear it turned out great for you!

      Reply
  2. Mary Reeder

    January 1, 2023 at 11:07 am

    Fabulous! Everybody loved it!
    p.s. I used butternut squash instead of yams.

    Reply
    • Stacey

      January 4, 2023 at 9:51 am

      Wonderful to hear! Great tip with the squash!

      Reply
  3. Suzanne Reaves

    August 12, 2022 at 10:54 am

    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

    Reply
    • Stacey

      August 15, 2022 at 11:30 am

      Yes, Suzanne! Sorry, about how that looks. It does say (1) 2 lb pork loin filet.

      Reply
  4. R

    January 29, 2022 at 7:08 pm

    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 😂

    Reply
    • Stacey

      January 31, 2022 at 11:16 am

      Ha! Sure hope it turned out great for you!

      Reply
  5. Bev

    February 23, 2021 at 6:40 pm

    Not sure what I did wrong, but the sugar/garlic coating melted off the pork. Flavor was good though

    Reply
    • Stacey

      February 25, 2021 at 9:31 am

      Glad it was tasty!

      Reply
  6. Terry

    April 18, 2020 at 5:36 pm

    Easy to make and tasty, Do yourself a favor and use tin foil on pan for easier cleanup.

    Reply
    • Stacey

      April 20, 2020 at 11:59 am

      Glad you enjoyed it!!

      Reply
  7. Evie Blount

    April 15, 2020 at 1:21 pm

    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

    Reply
    • Stacey

      April 16, 2020 at 10:55 am

      Sure! Just make sure to cut it thicker so it will cook more evenly. Hope you enjoy it!

      Reply
  8. Donna

    December 4, 2019 at 8:44 pm

    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!!!!

    Reply
    • Stacey

      December 6, 2019 at 9:23 am

      So glad you enjoyed it, Donna!

      Reply
  9. Denis Godek

    June 16, 2019 at 10:20 am

    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.

    Reply
    • Stacey

      June 17, 2019 at 3:02 pm

      Sounds great! Hope it turned out great for you!

      Reply
  10. Paris

    April 30, 2019 at 6:48 pm

    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.

    Reply
    • Stacey

      May 1, 2019 at 8:50 am

      So glad you found me and enjoyed the recipe!!

      Reply
  11. Kristin

    March 28, 2019 at 9:22 pm

    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 🙂

    Reply
    • Stacey

      April 1, 2019 at 2:21 pm

      Glad y’all enjoyed it!

      Reply
  12. Alesia Kennerson

    January 10, 2019 at 5:22 am

    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!

    Reply
    • Stacey

      January 10, 2019 at 4:15 pm

      It’s all from the pork and veggies! 🙂

      Reply
  13. B. BrookieWhite

    January 9, 2019 at 3:20 pm

    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.

    Reply
    • Stacey

      January 10, 2019 at 4:15 pm

      Sounds great! Hope you’ll enjoy!!

      Reply
  14. Sandra Skelton

    January 9, 2019 at 3:16 pm

    What do you think about butternut squash instead of the sweet potatoes? I really like squash better.

    Reply
    • Stacey

      January 10, 2019 at 4:15 pm

      I think it just might work! 🙂

      Reply
  15. Barbara

    December 26, 2018 at 1:46 pm

    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!

    Reply
    • Stacey

      December 27, 2018 at 5:01 pm

      Hopefully you saw the new recipe today! But yes, I’m taking a little time off with my family. 🙂

      Reply
  16. Teresa

    December 18, 2018 at 7:33 pm

    Still waiting for a response to my December 11th question?

    Reply
    • Stacey

      December 19, 2018 at 9:59 am

      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.

      Reply
      • Teresa

        December 20, 2018 at 6:43 pm

        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.

        Reply
        • Stacey

          December 21, 2018 at 3:15 pm

          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.

          Reply
          • jean nielson

            March 26, 2021 at 5:07 pm

            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!

          • Stacey

            April 5, 2021 at 1:26 pm

            So glad to hear you enjoyed it, Jean!

        • Penny

          March 25, 2020 at 9:08 am

          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.

          Reply
          • Stacey

            March 25, 2020 at 10:39 am

            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

            May 13, 2020 at 8:57 am

            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!

          • Stacey

            May 15, 2020 at 9:46 am

            So glad that you enjoyed it!!

        • Denise A Delaney

          May 8, 2020 at 5:19 pm

          It was a really was a silly question. How old are you?

          Reply
          • Klin

            January 26, 2021 at 7:25 pm

            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.

  17. Teresa

    December 11, 2018 at 4:01 pm

    This sounds wonderful. Can you tell me what a pork loin filet is? I’m not familiar with it. Thanks.

    Reply
  18. Beverly

    December 8, 2018 at 12:37 am

    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?

    Reply
    • Stacey

      December 10, 2018 at 10:14 am

      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.

      Reply
      • Lisa

        October 13, 2022 at 1:09 pm

        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).

        Reply
        • Stacey

          October 13, 2022 at 2:05 pm

          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! 🙂

          Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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