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Try this fabulous main course recipe by Tom Rutledge for Hello Fresh.
Preheat the oven to 200°C. Remove the leaves from half the sprigs of thyme by gently pinching the top of the sprig and sliding down to the end. Rub the thyme leaves and garlic in to the pork loin, season with sea salt and freshly cracked pepper and set aside.
Meanwhile, lightly grease a large baking dish with 1 tablespoon of the olive oil. Arrange the pears and Brussels sprouts cut side up and season with sea salt and freshly cracked pepper. Gently place the pork loins on top and scatter the remaining sprigs of thyme over the pears and Brussels sprouts.
Drizzle the remaining olive oil over the dish and bake for 20 minutes or until the pork is cooked to your liking.
Enjoy your tasty and simple roast pork loin and pears with Brussels sprouts!
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