Sheet pan dinners are my favorite “reset button” on busy weeks: one pan, big flavor, and barely any dishes. This Maple Dijon Pork Tenderloin with Brussels Sprouts hits that sweet-savory balance that makes dinner feel complete without extra sides. The glaze is quick—just Dijon, maple syrup, and a few seasonings—but it turns glossy in the oven and tastes like you spent way more time than you did.
Pork tenderloin is also a great weeknight protein because it cooks quickly and stays tender when you don’t over-roast it. Meanwhile, Brussels sprouts get deeply caramelized around the edges, soaking up a little glaze and turning nutty and crisp. If you want a dinner that feels “restaurant nice” but still fits a normal Tuesday, this one is a reliable choice.
Why you’ll love it
- One pan for easy cleanup.
- Sweet-savory glaze that isn’t complicated.
- Tender pork with crisp-edged veggies.
- Great for leftovers (sandwiches or bowls).
- Works with many veggie swaps.
Ingredients tips
- Pork tenderloin is different from pork loin—tenderloin cooks faster.
- Trim excess silver skin for the best texture.
- Cut Brussels sprouts in half so they roast evenly.
- Add garlic at the end if you want it milder (it can burn early).
- Use whole-grain Dijon for extra texture, or smooth Dijon for a cleaner glaze.
- Let the pork rest before slicing so juices stay inside.
How to make it (method — step-by-step)
- Preheat the oven and line a sheet pan for easier cleanup.
- Toss Brussels sprouts with oil, salt, and pepper; spread out cut-side down.
- Mix the maple Dijon glaze in a small bowl.
- Place pork on the pan and brush generously with glaze.
- Roast until pork reaches a safe internal temp and sprouts are browned.
- Rest pork 5–10 minutes, then slice and drizzle with extra glaze.
- Serve hot with pan juices spooned over.
Easy upgrades (choose 1–2)
- Add chopped pecans over sprouts for crunch.
- Toss in diced sweet potato for a heartier pan.
- Finish with a squeeze of lemon to brighten the glaze.
What to serve with it
- Simple mashed potatoes or rice.
- A quick green salad with vinaigrette.
- Warm dinner rolls.
- Applesauce on the side (surprisingly good with Dijon-maple).
Meal prep + leftovers
Store leftovers in the fridge for up to 4 days. Reheat gently so the pork stays tender (microwave at lower power or warm in a covered skillet). Leftover slices are great in sandwiches with extra mustard or piled onto a grain bowl with the roasted sprouts.
Sheet Pan Maple Dijon Pork Tenderloin with Brussels Sprouts
Ingredients
Equipment
Method
- Preheat the oven to 425°F and line a sheet pan if desired.
- Toss Brussels sprouts with 1 tablespoon olive oil, half the salt, and half the pepper. Spread cut-side down on the pan.
- In a small bowl, whisk Dijon, maple syrup, vinegar, and garlic powder.
- Rub pork with remaining olive oil, salt, and pepper, then place on the pan and brush with glaze.
- Roast for 18 to 22 minutes, until pork reaches 145°F and sprouts are browned.
- Rest pork 5 to 10 minutes, slice, and serve with pan juices and extra glaze.