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Easy One-Pan Maple Dijon Pork Tenderloin Recipe with Roasted Apples and Brussels Sprouts

one-pan maple Dijon pork tenderloin - featured image
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A quick and comforting one-pan meal featuring pork tenderloin glazed with maple Dijon sauce, roasted alongside apples and Brussels sprouts for a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 12 ounces Brussels sprouts, trimmed and halved
  • 2 medium apples (Honeycrisp or Granny Smith), cored and cut into wedges
  • 3 tablespoons real maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim the pork tenderloin by removing any silver skin. Pat the pork dry with paper towels.
  3. In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, fresh thyme leaves, and a pinch of salt and pepper to prepare the glaze. Set aside.
  4. Toss the halved Brussels sprouts and apple wedges with olive oil, salt, and pepper in a large bowl until evenly coated.
  5. Arrange the pork tenderloin in the center of a rimmed baking sheet and spread the Brussels sprouts and apples evenly around it. Brush the pork generously with the maple Dijon glaze.
  6. Roast in the preheated oven for 25-30 minutes, brushing the pork with the glaze halfway through. The pork should reach an internal temperature of 145°F (63°C).
  7. Check for doneness using a meat thermometer or by slicing into the thickest part to ensure it’s slightly pink but cooked through. The Brussels sprouts should be crispy on the edges and the apples tender.
  8. Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
  9. Slice the pork tenderloin into medallions and serve alongside the roasted apples and Brussels sprouts. Spoon any pan juices over the top.

Notes

If Brussels sprouts or apples brown too quickly, tent the pan loosely with foil halfway through roasting. Do not skip resting the pork after roasting to keep it juicy. Avoid overcrowding the pan to ensure proper roasting instead of steaming. Brush the glaze on in layers for better flavor and shine.

Nutrition

Keywords: pork tenderloin, maple Dijon glaze, roasted apples, Brussels sprouts, one-pan meal, easy dinner, fall recipe, quick pork recipe

Find it online: https://blingbite.com/easy-one-pan-maple-dijon-pork-tenderloin-recipe-with-roasted-apples-and-brussels-sprouts/