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Sheet Pan Maple Dijon Pork Tenderloin with Brussels Sprouts and Apples

Sweet-savory sheet pan pork tenderloin with crispy Brussels sprouts and tender apples in a glossy maple Dijon glaze.
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Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb pork tenderloin trimmed
  • 1 lb Brussels sprouts trimmed and halved
  • 1 apple cored and sliced (Honeycrisp/Pink Lady)
  • 1/2 red onion sliced
  • 2 tbsp olive oil
  • 3/4 tsp kosher salt divided
  • 1/4 tsp black pepper
Maple Dijon Glaze
  • 2 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 garlic clove minced
  • 1/2 tsp rosemary chopped (fresh) or 1/4 tsp dried

Equipment

  • Sheet pan
  • Parchment paper
  • Small bowl
  • Meat thermometer

Method
 

  1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss Brussels sprouts, apple slices, and red onion with olive oil, half the salt, and pepper. Spread in an even layer.
  3. Whisk Dijon, maple syrup, vinegar, garlic, and rosemary to make the glaze.
  4. Place pork tenderloin on the pan and brush generously with glaze. Sprinkle remaining salt over the pork.
  5. Roast 20–25 minutes, until pork reaches 145°F (63°C) and veggies are browned, stirring veggies once halfway.
  6. Rest pork 5 minutes, then slice. Drizzle with any remaining glaze and serve with roasted Brussels and apples.

Notes

Doneness: Pork tenderloin is best at 145°F (63°C) with a 3-minute rest.
Swap: Use broccoli florets instead of Brussels sprouts if that’s what you have.
Leftovers: Store up to 3 days and reheat gently to keep pork tender.