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.
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