Hearty Roasted Pork Loin Vegetables

Preheat the oven to 425°F (220°C).

Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.

Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savory Spice Blend all over the pork.

Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.

Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savory Spice Blend and toss to coat.

Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).

Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.

Return to the oven and cook for 35–50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).

Remove from the oven and let rest for 10–15 minutes before carving the pork and serving with the vegetables.

Enjoy!