Sheet-Pan Honey-Mustard Pork Tenderloin with Apples & Brussels

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 2 (about 1.5 lb total) pork tenderloins
• 1 lb Brussels sprouts, halved
• 2 Honeycrisp or Gala apples, cored and cut into wedges
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil
• 3 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment. Pat pork tenderloins dry and season all over with salt and pepper.
2. 2In a bowl whisk Dijon, whole-grain mustard, honey, cider vinegar, garlic powder, and thyme into a thick glaze. Brush half the glaze evenly over the pork; reserve the rest.
3. 3Toss Brussels sprouts, apple wedges, and red onion with olive oil, remaining salt, and pepper. Spread vegetables in a single layer on the sheet pan, leaving space in the center for the pork.
4. 4Nestle the glazed tenderloins in the center of the pan. Roast 18 minutes, then brush pork with remaining glaze and toss the vegetables.
5. 5Continue roasting 8–12 minutes more until pork reaches 145°F in the thickest part and Brussels are deeply browned and tender. Apples should be soft and caramelized at the edges.
6. 6Transfer pork to a cutting board, tent loosely with foil, and rest 5–7 minutes so juices redistribute. Meanwhile, if vegetables need more color, return the pan to the oven for 3 extra minutes.
7. 7Slice pork into 1/2-inch medallions against the grain. Arrange on a platter with the roasted apples, Brussels, and onion.
8. 8Spoon any pan juices over the meat, sprinkle with chopped parsley, and serve hot. The sweet-savory glaze and roasted fruit make it feel seasonal and special.