Roasted Pork Loin

Shop Recipe
Preparation & Serving


  • Prep: 10 Minutes
  • Cook/Bake: 45 Minutes
  • Serves: 4


  • 2 lbs. Giant Eagle boneless pork loin
  • 4 Tbsp. Giant Eagle clover honey
  • 1 Tbsp. salt
  • 1 yam, cut
  • 1 bag Giant Eagle Brussels sprouts, halved
  • 1 red onion. wedged
  • ¾ oz. Nature’s Basket fresh sage leaves
  • 1 Tbsp. Giant Eagle vegetable oil
  • Salt and pepper


  • Preheat oven to 500°F. Place pork loin in a ziplock with honey and salt (if you have extra time do this the morning ahead).
  • Cut sweet potato in half lengthwise and then cut into ½-inch half-moons. Cut brussels sprouts in half and cut onion into thick wedges. Remove leaves from sage.
  • Insert a paring knife every inch or so into the pork loin about 1 inch deep and stuff a sage leaf inside of the hole. Season pork with salt and pepper.
  • Place pork loin on baking sheet in oven for 10 minutes. Remove from oven and toss vegetables with oil, salt and pepper. Arrange veggies around pork loin and return to oven for 20-25 minutes, or until pork reaches a minimum temperature of 145°F.
  • Remove pork loin from oven and let rest. Return vegetables for another 10 minutes or until veggies start to brown.
  • Slice pork thinly and serve with vegetables.

Nutritional Information (Per serving): Calories 560, Fat 26g, Sat. Fat 9g, Trans Fat 0g, Cholesterol 125mg, Sodium 2070mg, Total Carbohydrate 33g, Fiber 4g, Sugars 21g, Protein 49g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Allergen Information: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free, Dairy-Free

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