Recipe Overview
Why you’ll love it: This sheet pan pork tenderloin is fall in dinner form! Roasted apples, sweet potatoes, and Brussels sprouts pair with juicy seasoned pork and a fabulous maple Dijon glaze for a flavorful, satisfying dinner.
How long it takes: 45 minutes
Equipment you’ll need: sheet pan (about 18 x 13 inches)
Servings: 4
Don’t Skip The Glaze!
I love fall meals (time for hasselback sweet potatoes!), but I don’t love juggling pans, timers, and multiple dishes after a busy day. That’s why I created this sheet pan pork tenderloin with apples, sweet potatoes, and Brussels sprouts. It lets me get a hearty, seasonal dinner on the table with minimal stress.
Here’s why I think you’ll love it too:
- No juggling multiple dishes: Sheet pan dinners like my sheet pan shrimp boil are a game-changer for busy families, allowing you to cook your protein and sides together for maximum convenience. And since everything cooks together on one pan, cleanup is easy too.
- Quick prep: You only need 15 minutes of prep time to put this sheet pan dinner together and the process is easy as can be. Season the veggies and apple, apply the rub to the pork, and roast it all at the same time, on the same pan.
- Seasonal, comforting flavors: Sweet and savory ingredients make a filling meal the whole family enjoys. And then there’s the maple Dijon glaze! Drizzle it generously over the whole shebang and it adds a little exclamation point to all the flavors. Hello, fall!
I make this often when I want a stress-free, fall-inspired dinner that still feels special, and it’s become a favorite in our family for exactly that reason.
How to Make Sheet Pan Pork Tenderloin
Prepare. Preheat your oven to 425ºF. Preheating the oven is essential to the success of this recipe. Grease a large rimmed sheet pan (about 18 x 13 inches) or coat it with nonstick spray.
Season the vegetables. Add the Brussels sprouts, apples, sweet potatoes, and red onions to the pan. Drizzle with olive oil, then season with salt and pepper; toss to coat. (If you prefer, you can do this in a large bowl instead, and then transfer the mixture to your sheet pan.) Spread the vegetable mixture onto the pan, leaving a space in the middle for the pork tenderloin.
Make the pork rub. Combine the olive oil with the seasonings in a small bowl.
Season the pork tenderloin. Pat the pork dry; this helps the seasonings stick better and gives the exterior a nice crust. Rub the seasoning mixture evenly over the pork, then place it on the sheet pan, positioning it lengthwise (refer to the photo).
Cook. Place the pan in the oven and roast for 25 to 30 minutes, or until the pork reaches 145°F on an instant-read thermometer, and the vegetables are tender. Be sure to read the recipe tip below.
Recipe Tip
It’s possible that the pork tenderloin could be done before the vegetables are tender, depending on the exact size of the tenderloin and how large you cut the veggies. Since overcooked pork can become dry and tough, remove the pork when it’s done, place it on a cutting board, and tent it with foil to keep it warm while the vegetables continue to cook in the oven. I usually check the pork for doneness at 20 minutes just in case!
Make the glaze. While your sheet pan dinner cooks, whisk together the maple syrup and Dijon.
Finish. Drizzle the glaze evenly over both the pork and the vegetables. Stir the vegetables so they’re all evenly coated. Let the pork tenderloin rest for 5 minutes, then slice and serve.
Recipe Variations
- Swap cabbage for the Brussels sprouts. If you’re not a fan of Brussels sprouts, feel free to use cabbage instead. Cut half of a small head of cabbage into wedges. The outer leaves will fall off and get super crispy! You could use green beans, cauliflower, or broccoli, too.
- Use a pear instead of an apple. While apples (and applesauce) are the most common fruit pairing with pork, pears are a nice change of pace. Use a firm pear—Asian pears work especially well.
- Make a honey mustard glaze. Instead of maple syrup, try mixing honey with the mustard instead. This will be a hit with anyone who loves honey mustard chicken!
Serving Suggestions
- Grains. Although you don’t really need anything extra to go with this sheet pan pork tenderloin dinner, you could serve a grain with it. Instant Pot basmati rice would pair well with the flavors in this recipe, or if you’re feeling ambitious, make Instant Pot risotto. Instant Pot farro would be especially good, too. It’s chewy and nutty, and complements earthy fall flavors.
- Salad. Keep it simple and use a store-bought bag of salad greens. Toss it with creamy maple dressing with black pepper or honey mustard vinaigrette; top with toasted pecans and very thinly sliced apples.
- Bread. Crusty Dutch oven bread would be perfect! I like to serve apple cinnamon muffins or apple cider muffins, too.
Refrigerate: Transfer the pork tenderloin and vegetables to an airtight container and refrigerate for up to 4 days.
Freeze: You can freeze this sheet pan pork tenderloin dinner in a freezer bag with the air pressed out or in an airtight container. It will keep up to 3 months, but note that the vegetables will be a bit mushier after freezing, thawing, and reheating.
Reheat: I recommend warming both the vegetables and pork in a nonstick skillet set over medium heat, and coated with cooking spray or a splash of oil. Set the pork slices on one side of the skillet and the vegetables on the other; stir the veggies and flip the pork slices until everything’s evenly heated.
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Ingredients
For the Vegetable Mixture
- 8 ounces Brussels sprouts, trimmed and halved
- 1 medium apple, cored and cut into ½-inch chunks (see note 1)
- 1 medium sweet potato (about 14 ounces), peeled and cut into ½-inch chunks
- ½ red onion, cut into ½-inch chunks
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For the Pork
- 1.25 pounds pork tenderloin (see note 2)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rubbed sage (not ground sage)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
To Finish:
- 2 tablespoons pure maple syrup (not pancake syrup)
- 1 teaspoon Dijon mustard (grainy mustard would work, don't use yellow mustard)
Instructions
- Preheat oven to 425°F. Lightly grease a large rimmed sheet pan, or spray with nonstick cooking spray.
- On the sheet pan, toss Brussels sprouts, apples, sweet potatoes, and onions with olive oil, salt and pepper. Spread in a single layer, leaving an open space in the center of the pan for the pork.8 ounces Brussels sprouts, trimmed and halved, 1 medium apple, cored and cut into ½-inch chunks, 1 medium sweet potato (about 14 ounces), peeled and cut into ½-inch chunks, ½ red onion, cut into ½-inch chunks, 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In a small bowl, stir together olive oil, garlic powder, paprika, sage, salt, and pepper.1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried rubbed sage, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Pat pork tenderloin dry with paper towels. Rub the seasoning mix evenly over the pork tenderloin. Place lengthwise on the sheet pan.1.25 pounds pork tenderloin
- Roast for 25 to 30 minutes, or until a thermometer inserted into the pork reads 145°F (63 °C) and the vegetables are golden and tender (see cooking tip below).
- Meanwhile, whisk together maple syrup and Dijon mustard in a small bowl.2 tablespoons pure maple syrup, 1 teaspoon Dijon mustard
- Drizzle the maple‑Dijon glaze over the pork, sprouts, apples and sweet potatoes after you remove the pan from the oven. Lightly stir the vegetable mixture to coat it with the glaze.
- Let the pork rest 5 minutes before slicing into medallions and serving.
Notes
- Apple: Use a firm crisp apple, such as Honeycrisp, Granny Smith, or Fuji. Avoid apples that break down when they’re cooked. It can be peeled, if you prefer.
- Pork tenderloin: You’ll need one pork tenderloin, about 1 ¼ pounds. Look for pork that’s reddish-pink, rather than pale. Don’t buy pork loin by mistake. Pork loin and pork tenderloin are very different cuts.
- Cooking tip: For best results, be sure to cut the apple and sweet potatoes into ½-inch chunks, so they cook evenly. If the pork is done before the vegetables/apples, you can remove it from the pan, and let it rest on a cutting board. Return the sheet pan to the oven to finish cooking the rest of the ingredients.
- Storage: Leftover pork and vegetables can be refrigerated in a covered container for up to 4 days, or frozen for up to 3 months. For best results, heat in a skillet over medium heat. Overheating may cause the pork to get dry or tough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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