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Cozy Sheet Pan Pork Tenderloin Recipe with Apple Cider Glaze and Brussels Sprouts

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A quick and easy sheet pan dinner featuring juicy pork tenderloin glazed with a tangy apple cider sauce and perfectly roasted Brussels sprouts. This comforting meal comes together in about 35 minutes with minimal cleanup.

Ingredients

Scale
  • 1 to 1.25 pounds pork tenderloin, trimmed of silver skin
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 cup apple cider (preferably raw or fresh-pressed)
  • 2 tablespoons honey (or maple syrup as a substitute)
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh thyme or rosemary sprigs (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the pork tenderloin dry with paper towels and trim off any silver skin. Season generously with salt and pepper on all sides.
  3. Trim the stem ends of the Brussels sprouts and slice each sprout in half through the core. Toss them in a bowl with 1 tablespoon olive oil, salt, and pepper.
  4. In a small bowl, whisk together 1/2 cup apple cider, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 3 minced garlic cloves until combined.
  5. Place the pork tenderloin in the center of a large rimmed baking sheet and scatter the Brussels sprouts around it in a single layer. Drizzle the remaining 1 tablespoon olive oil over the pork and vegetables.
  6. Brush or pour half of the apple cider glaze evenly over the pork and Brussels sprouts.
  7. Roast for 20 minutes. At the halfway mark (about 10 minutes in), use tongs to turn the Brussels sprouts for even browning. Brush the pork and veggies with the remaining glaze.
  8. Check the pork’s internal temperature; it should reach 145°F (63°C). If needed, roast a few minutes longer, watching closely to avoid drying out.
  9. Remove the pan from the oven and let the pork rest for 5-10 minutes.
  10. Slice the pork tenderloin into medallions and serve alongside the roasted Brussels sprouts. Spoon any pan juices or extra glaze over the top.

Notes

Do not overcrowd the pan to ensure Brussels sprouts crisp properly. Use a meat thermometer to avoid overcooking the pork. Brush the glaze twice during cooking for a sticky, flavorful coating. Let the pork rest before slicing for juicier meat. For extra caramelization, broil Brussels sprouts 1-2 minutes after roasting, watching carefully to avoid burning.

Nutrition

Keywords: pork tenderloin, sheet pan dinner, apple cider glaze, Brussels sprouts, easy dinner, quick meal, comfort food, gluten-free, weeknight dinner

Find it online: https://jodierecipes.com/cozy-sheet-pan-pork-tenderloin-recipe-with-apple-cider-glaze-and-brussels-sprouts/