Try this fabulous main course recipe by Tom Rutledge for Hello Fresh.


  • 12 sprigs thyme

  • 6 clove garlic, minced

  • 6 pork loin, fat trimmed

  • 3 3/4 tbs olive oil

  • 6 pears, cut into 8 wedges

  • 600g Brussels sprouts, cut in half


  • 1.

    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.

  • 2.

    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.

  • 3.

    Drizzle the remaining olive oil over the dish and bake for 20 minutes or until the pork is cooked to your liking.

  • 4.

    Enjoy your tasty and simple roast pork loin and pears with Brussels sprouts!

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 466kj
  • Fat Total 23g
  • Saturated Fat 6g
  • Protein 27g
  • Carbohydrate 39g
  • Sugar 20g
  • Sodium 86mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is brought to you by Tom Rutledge for HelloFresh:

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