Apple Glazed Pork Tenderloin Sheet Pan

Pork and apples have long been a cozy American autumn pairing at the dinner table. This sheet-pan meal glazes tenderloin with cider, maple, and Dijon while Honeycrisp apples and Brussels sprouts roast alongside.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 42g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1.5 lb pork tenderloin
• 2 large Honeycrisp apples
• 1 lb Brussels sprouts
• 4 medium carrots
• 1 large red onion
• 3 tbsp olive oil
• 1/2 cup apple cider
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tbsp fresh thyme
• 4 garlic cloves
• 1.5 tsp salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat the pork tenderloin dry and season it generously all over with salt, pepper, and smoked paprika.
2. 2Trim the Brussels sprouts and halve them. Peel the carrots and cut into thick diagonal coins. Slice the red onion into wedges and core the apples then cut into thick wedges, leaving the skin on for color and structure.
3. 3In a small bowl whisk together the apple cider, Dijon mustard, maple syrup, minced garlic, and chopped thyme until smooth to form the glaze.
4. 4Toss the Brussels sprouts, carrots, onion, and apple wedges with olive oil, salt, and pepper directly on the sheet pan so everything is lightly coated.
5. 5Nestle the seasoned pork tenderloin in the center of the vegetables and apples. Brush half of the glaze evenly over the pork.
6. 6Roast for 20 minutes, then pull the pan out and brush the remaining glaze over the pork and drizzle a little over the apples and vegetables.
7. 7Return to the oven and roast another 12 to 15 minutes until the pork reaches 145°F in the thickest part and the vegetables are caramelized and tender with golden edges.
8. 8Rest the pork on a cutting board for 5 minutes so the juices settle. Slice into medallions and arrange back on the pan with the roasted apples and vegetables for a shareable platter.
9. 9Spoon any pan juices over the top and finish with a few extra thyme leaves before carrying the whole sheet pan to the table.