Wash the broccoli and Brussels sprouts, then chop them into bite-sized pieces.
In a large bowl, toss the vegetables with olive oil, salt, pepper, garlic powder, and onion powder until evenly coated.
Pat the pork loins dry with a paper towel, then season generously with salt, pepper, garlic powder, and onion powder.
Arrange the pork loins on one side of a sheet pan and spread the seasoned vegetables on the other side.
Roast in the oven for about 15 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender with a slight char.
Remove from the oven and let the pork rest for 5 minutes before serving.
Notes
More flavor: add chopped red onion or shallot to veggie mix or fresh herbs like thyme or rosemary.
More carbs: add your favorite grain or roasted potatoes
