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Sheet Pan Maple Dijon Pork Tenderloin with Brussels Sprouts

Sweet-savory maple Dijon pork tenderloin roasted with caramelized Brussels sprouts on one pan. A simple dinner with big flavor and easy cleanup.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan Dinner
  • 1 1/4 lb pork tenderloin trimmed
  • 1 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil divided
  • 3/4 tsp kosher salt divided
  • 1/2 tsp black pepper divided
Maple Dijon Glaze
  • 2 tbsp Dijon mustard
  • 1 1/2 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 1/2 tsp garlic powder

Equipment

  • Sheet pan
  • Small bowl
  • Meat thermometer

Method
 

  1. Preheat the oven to 425°F and line a sheet pan if desired.
  2. Toss Brussels sprouts with 1 tablespoon olive oil, half the salt, and half the pepper. Spread cut-side down on the pan.
  3. In a small bowl, whisk Dijon, maple syrup, vinegar, and garlic powder.
  4. Rub pork with remaining olive oil, salt, and pepper, then place on the pan and brush with glaze.
  5. Roast for 18 to 22 minutes, until pork reaches 145°F and sprouts are browned.
  6. Rest pork 5 to 10 minutes, slice, and serve with pan juices and extra glaze.

Notes

Tip: Roast sprouts cut-side down for deeper caramelization and better crunch.