Are you ready for one of the most delicious meals you will put into your mouth?! I’m tellin’ ya, this sheet pan ranch pork loin is so good, you’ll be dreaming about it for dayyyzzz (I added z’s to show how serious I am)!
No joke my fellow friends; just typing this is making me drool! When I first made this recipe I wanted all the ranchie feels, without all the ranchie sauce schlopped all over it. So I omitted the “cream” part of ranch and just used the seasonings. And guys, it turned out good. Like really really good.
Perhaps you are like “Jenn, this looks great and all, but I don’t eat pork.” Don’t worry, this is great on chicken, or even fish. But the key to making all the flavors stand out is “marinating” it. I prefer tossing everything together into a ziplock bag the night before, sticking it into the fridge and letting it do its “thang” all night long.
All night long, all night, all night, all night long…..(name that song)
You can still throw on all the seasonings right before cooking, the flavors won’t just be like POW! (it will still be good)
Enough talking Jenn, just get to the recipe!
- 2-3 lbs pork loin
- 3 heads of broccoli
- drizzle of oil
- 1 tbl onion powder
- 1 tbl garlic powder
- 2 tbl dried parsley
- 1 tsp dill weed
- 1 tsp sea salt
- 3 tbl avocado oil (olive oil is fine too)
- 1 tbl red wine vinegar
- Mix seasonings into a small bowl.
- Place pork, seasonings, avocado oil, and red wine vinegar into a bag and let marinate.
- When ready to cook, preheat oven to 450° F. Once oven gets to 450°, reduce to 325°
- Place your pork loin in the center of the sheet pan and roast for 45 minutes.
- After 45 min, take broccoli and put on baking sheet in a single layer.
- Drizzle or spray some oil over the broccoli and sprinkle some sea salt over top.
- Place back into oven and cook another 20-25 min or until internal temp of meat is 150°
- Remove and cover pork and let it rest for 5-10 min.
Sidenote: The pork will continue to cook after it is taken out of the oven. So if you wait until the thermometer hits 160 degrees, you will have a tough piece o’ pork. Womp womp.
I love cutting it up the next day and having it on top of a big huge salad.