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Easy Sheet Pan Apple Cider Pork Tenderloin Recipe with Roasted Brussels for Perfect Weeknight Dinner

sheet pan apple cider pork tenderloin - featured image
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A simple and comforting sheet pan meal featuring juicy pork tenderloin glazed with apple cider and roasted Brussels sprouts, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup apple cider
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons maple syrup or honey (optional but recommended)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme or rosemary, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim the stems and halve the Brussels sprouts lengthwise. Toss them in a bowl with 1 tablespoon olive oil, salt, and pepper. Set aside.
  3. In a small bowl, whisk together the apple cider, minced garlic, maple syrup (or honey), Dijon mustard, apple cider vinegar, chopped thyme, and a pinch of salt and pepper to make the glaze.
  4. Pat the pork tenderloin dry with paper towels. Season generously with salt and pepper. Place it in the center of a rimmed sheet pan.
  5. Arrange the Brussels sprouts around the pork in a single layer, cut side down.
  6. Drizzle the glaze evenly over the pork and Brussels sprouts, reserving a small amount for basting halfway through cooking.
  7. Roast in the oven for 20 minutes. Remove the pan, baste the pork and vegetables with the reserved glaze, and toss the Brussels sprouts gently to turn them.
  8. Return to the oven and roast for another 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the Brussels sprouts are tender and golden brown.
  9. Transfer the pork tenderloin to a cutting board and tent with foil for 5-10 minutes to rest.
  10. Slice the pork into medallions and serve alongside the roasted Brussels sprouts, spooning any pan juices or glaze over the top.

Notes

If Brussels sprouts brown too quickly, loosely cover the pan with foil after the first basting to prevent burning. The glaze can be simmered briefly on the stovetop if too thin. Use a meat thermometer to ensure pork reaches 145°F for perfect doneness. Resting the pork is essential for juicy slices. Fresh Brussels sprouts are preferred over frozen for best caramelization.

Nutrition

Keywords: sheet pan dinner, pork tenderloin, apple cider glaze, roasted Brussels sprouts, easy weeknight meal, fall recipe, gluten-free, healthy dinner

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