This is the kind of dinner I make when I want something that feels a little “special,” but I don’t want a sink full of dishes. Pork tenderloin cooks fast, stays juicy, and pairs perfectly with a maple Dijon glaze that tastes like it took way more effort than it did.
The best part is everything roasts on one pan: Brussels sprouts get crisp at the edges, apples turn soft and jammy, and the glaze caramelizes into a sticky, savory-sweet coating. It’s cozy enough for a weeknight, but honestly I’d serve it to company without blinking.
Why you’ll love it
- One pan = easy cleanup.
- Sweet-savory flavors that feel restaurant-level.
- Pork tenderloin cooks quickly and stays tender.
- Perfect seasonal vibe without complicated steps.
Ingredients tips
- Pork tenderloin: Don’t confuse it with pork loin (bigger and slower to cook). Tenderloin is slim and cooks fast.
- Brussels sprouts: Trim and halve so they roast, not steam. Spread them out for crisp edges.
- Apples: Honeycrisp or Pink Lady hold their shape and add natural sweetness.
- Maple syrup: Real maple gives the best flavor; if using pancake syrup, reduce the amount a bit.
- Dijon: Adds tang and depth—yellow mustard won’t taste the same, but it can work in a pinch.
How to make it (step-by-step)
- Preheat the oven and line a sheet pan for easy cleanup.
- Toss Brussels sprouts, apple slices, and red onion with olive oil, salt, and pepper.
- Mix maple syrup, Dijon, vinegar, garlic, and rosemary into a quick glaze.
- Place the pork on the pan and brush generously with glaze.
- Roast until pork reaches safe doneness and veggies are browned.
- Rest the pork before slicing so the juices stay put.
- Drizzle with any extra glaze and serve.
Easy upgrades
- Add chopped pecans for crunch right before serving.
- Toss in sweet potato cubes (start them 10 minutes early).
- Finish with a squeeze of lemon to brighten everything up.
What to serve with it
- Mashed potatoes or a quick microwave baked potato
- Cooked rice or quinoa
- Simple green salad
- Warm dinner rolls
Meal prep + leftovers
Leftovers keep well for up to 3 days. I like to store pork separately from the vegetables so nothing gets soggy. Reheat gently (microwave at 60–70% power or in a skillet) to keep the pork tender. Leftover slices are also great tucked into a sandwich with extra Dijon.
Sheet Pan Maple Dijon Pork Tenderloin with Brussels Sprouts and Apples
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment.
- Toss Brussels sprouts, apple slices, and red onion with olive oil, half the salt, and pepper. Spread in an even layer.
- Whisk Dijon, maple syrup, vinegar, garlic, and rosemary to make the glaze.
- Place pork tenderloin on the pan and brush generously with glaze. Sprinkle remaining salt over the pork.
- Roast 20–25 minutes, until pork reaches 145°F (63°C) and veggies are browned, stirring veggies once halfway.
- Rest pork 5 minutes, then slice. Drizzle with any remaining glaze and serve with roasted Brussels and apples.