Preheat oven to 375˚F. Line a rimmed baking sheet with foil or parchment. Pat pork dry with paper towels.
Prepare spice rub: Mix paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper in a small bowl.
Season pork: Lightly spray pork loin with cooking spray. Rub spice mix all over it.
Sear the pork: Heat 1 tbsp olive oil in a skillet over medium heat. Sear pork on all sides (3–5 minutes per side). Transfer to baking sheet, fat side up.
Make honey glaze: In a bowl, whisk garlic, honey, soy sauce, mustard, and oil. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons for vegetables.
Brush glaze on pork and roast for 25 minutes
Prep vegetables: Toss brussels sprouts and squash with 1 tbsp olive oil and reserved glaze.
Add vegetables to tray: Pull pork from oven. Arrange vegetables around it. Tent pork with foil.
Continue roasting for another 25–30 minutes, or until pork reaches 145˚F. Stir vegetables halfway through.
Rest and serve: Remove from oven. Loosely cover with foil and let rest for 10 minutes. Slice and serve with vegetables.
🍽 Notes
SLOW COOKER OPTION
Season and sear pork. Place in slow cooker, pour sauce over, and cook on LOW for 4–6 hours.
MAKE-AHEAD TIP
Season, sear, place in pan, and pour sauce over pork. Cover and refrigerate up to 24 hours. Roast as directed.
⚖️ Nutrition (per serving)
Calories: 347 | Carbs: 22g | Protein: 41g | Fat: 11g | Saturated Fat: 3g
Cholesterol: 107mg | Sodium: 322mg | Potassium: 1089mg
Fiber: 4g | Sugar: 11g | Vitamin A: 6578IU | Vitamin C: 61mg | Calcium: 62mg | Iron: 2mg
