Sheet Pan Pork Tenderloin
This recipe features pork tenderloin roasted on a sheet pan with Brussels sprouts, sweet potatoes, and apples, brushed with a maple Dijon glaze.
This Sheet Pan Pork Tenderloin is the elegant, autumn-perfect dinner that looks like it came from a magazine cover and takes about 45 minutes start to finish. Tender pork tenderloin roasted alongside Brussels sprouts, cubed sweet potatoes, and sliced Honeycrisp apples, all glazed with a sweet-tangy maple-Dijon mustard sauce. It is fall and winter comfort food at its most beautiful, and it serves 6 to 8 people generously.
I love this recipe because it captures everything I love about cool-weather cooking on one sheet pan. The maple-Dijon glaze ties everything together with sweetness from the maple, tanginess from the mustard, and depth from the herbs. As everything roasts, the glaze caramelizes on the pork and the vegetables, the apples soften and turn into almost-jammy bites, the Brussels sprouts crisp up on the edges, and the sweet potatoes turn fork-tender.
The pork tenderloin itself is the protein that does the heavy lifting. Pre-seasoned tenderloins (rotisserie flavor is incredible here) save you any marinating time. You just place it center of the pan, drizzle with glaze, and let it roast. Pork tenderloin is the most tender cut on the pig, and 40 minutes at 350 gives you that perfect medium with a slightly pink center. Let it rest 10 minutes before slicing for the juiciest results.
Serve sliced pork tenderloin with the roasted vegetables and apples on the side, finished with a sprinkle of parmesan. This is a dinner that genuinely impresses at dinner parties, Thanksgiving, Christmas, or any cool-weather Sunday supper. The combination of savory-sweet-tangy flavors is the kind of thing that makes everyone go quiet at the first bite. Let's make it.
📝 Ingredients
- Extra virgin olive oil
- 1 bag Brussels sprouts, ends trimmed and halved
- 2 sweet potatoes, peeled and cubed
- 2 Honeycrisp apples, sliced
- 1 (1.25 lb) pork tenderloin — original or rotisserie flavor
- ⅓ cup maple syrup
- ¼ cup Dijon mustard
- Parmesan cheese (optional)
- Salt & pepper to taste (a good amount!)
👩🍳 Directions
- 1
Preheat oven to 350°F
- 2
Drizzle olive oil on the bottom of a sheet pan
- 3
Add Brussels sprouts, sweet potatoes, and apples to the pan
- 4
Lay pork tenderloin in the center
- 5
Season everything with salt, pepper, and a generous drizzle of olive oil
- 6
Whisk together maple syrup and Dijon mustard, Brush mixture over pork and veggies
- 7
Bake for 40 minutes
- 8
Let pork rest for 10 minutes before slicing
- 9
Toss roasted veggies, add sliced pork back to pan
- 10
Top with Parmesan if desired
Ingredient Notes & Substitutions
Pork tenderloin: 1.25 pounds. Pre-seasoned (original or rotisserie flavor) saves you a step. Tenderloin (NOT pork loin) is what you want.
Brussels sprouts: One bag (about 16 ounces), ends trimmed and halved. Look for compact, bright green sprouts.
Sweet potatoes: 2 medium sweet potatoes, peeled and cubed into 1-inch pieces.
Honeycrisp apples: 2 apples, sliced into half-moons (not peeled). Gala or Pink Lady also work.
Extra virgin olive oil: Generous drizzle for coating everything.
Maple syrup: 1/3 cup. Real maple syrup for the depth of flavor. Pancake syrup will not give you the same result.
Dijon mustard: 1/4 cup. Whisked with the maple syrup to create the glossy glaze. Whole grain Dijon adds extra texture.
Salt and pepper: Generous amounts.
Parmesan cheese: Optional finish, freshly grated.
How to Store, Reheat & Freeze
Store sliced pork and roasted vegetables together in an airtight container in the fridge for up to 4 days. Reheat covered in a 325 oven for 10 to 15 minutes, or microwave individual portions for 2 minutes. The flavor improves overnight as the glaze melds with the meat and vegetables.
To freeze, store the pork and vegetables in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat covered in a 325 oven. Apples may soften further after freezing, but the flavor stays great.
What to Serve With Sheet Pan Pork Tenderloin
This is a complete one-pan meal with protein, vegetables, and fruit built in. To round out a fancy dinner, add wild rice pilaf, mashed potatoes, roasted butternut squash soup as a starter, or warm dinner rolls. A simple green salad with vinaigrette balances the sweetness of the glaze. For wine, a fruity red like Pinot Noir or a buttery white like Chardonnay pairs beautifully. For dessert, apple crisp, pumpkin pie, or pumpkin bread. Perfect for fall and winter dinners, Thanksgiving, Christmas, or any cool-weather Sunday supper.
💡 Tips for Success
- Use a 1.25 pound pork tenderloin. This serves 6 to 8 perfectly. Larger tenderloins need slightly longer cook time. Pre-seasoned (original or rotisserie flavor) saves you seasoning steps.
- Trim the Brussels sprouts and cut in half. Cut sides down on the sheet pan get the best caramelization.
- Peel and cube the sweet potatoes into 1-inch cubes. Even cubes roast evenly. Skip the peeling if you prefer rustic.
- Use Honeycrisp apples, sliced. Honeycrisp hold their shape during roasting better than softer apple varieties (like Red Delicious). Gala or Pink Lady also work.
- Whisk the maple syrup and Dijon together before brushing. The mixture should be smooth and glossy.
- Brush the maple-Dijon mixture over EVERYTHING (pork and veggies) so the entire pan caramelizes together. The glaze is what makes this dish stunning.
- Roast at 350 for 40 minutes for the pork to reach 145 internal temp. Use a thermometer to be sure. Pork is safe at 145.
- Let the pork rest for 10 minutes before slicing. This lets the juices redistribute. Cutting too soon means all the juice runs onto the cutting board instead of staying in the meat.
❓ Frequently Asked Questions
What is the difference between pork tenderloin and pork loin?
Pork tenderloin is the smallest, most tender cut from the pig (about 1 to 1.5 pounds). Pork loin is much larger (3 to 5 pounds) and from a different part of the pig. They are NOT interchangeable in this recipe. Look for 'tenderloin' specifically.
Can I use a different protein?
Chicken breasts or thighs work great. Adjust cook time: chicken breasts roast for 25 to 30 minutes, thighs for 35 to 40. Salmon also works (15 to 20 minutes).
Can I use other vegetables?
Absolutely. Butternut squash, carrots, parsnips, fennel, or red onions all work great. Stick to hardier vegetables that hold up to the 40-minute roast.
Can I use a different apple variety?
Yes. Gala, Pink Lady, Fuji, or Granny Smith all work. Honeycrisp holds shape best. Avoid super soft apples like Red Delicious or McIntosh, they turn to mush.
Can I make this dairy free?
Yes. Skip the parmesan finish. Everything else in the recipe is already dairy-free.
How do I store leftovers?
Store the sliced pork and roasted vegetables together in an airtight container in the fridge for up to 4 days. Reheat covered in a 325 oven for 10 to 15 minutes, or microwave individual portions for 2 minutes.
Can I freeze it?
The pork freezes well in airtight containers with the vegetables for up to 2 months. Thaw overnight in the fridge and reheat covered in a 325 oven.
Made this recipe?
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