One-Pan Pork Loin with Brussels and Apples

1 to 1 ¼ lb. pork loin*, patted dry ( It works best to use a loin that isn’t super thick - about 3 inches in diameter works best to get meat and veggies done at the same time)

2 Tbsp. Dijon or spicy brown mustard ( Whole30-compliant, if needed)

2 Tbsp. olive oil or avocado oil, divided

1 Tbsp. maple syrup (optional, omit for Whole30-friendly option)

4 cloves garlic, finely minced

1 Tbsp. fresh rosemary, chopped (may substitute 1 tsp. dried rosemary, lightly crushed)

2 tsp. fresh thyme leaves (may substitute ¾ tsp. dried thyme leaves)

¾ tsp. salt, divided

¾ tsp. black pepper, divided

1 lb. Brussels sprouts, trimmed and cut in half if large

2 medium apples (such as Honeycrisp, Braeburn, or Pink Lady/Cripps), cut into ¾-inch chunks

1 small red onion, cut into ½-inch thick slices

Directions at therealfoodrds.com

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