Pork Tenderloin with Roasted Brussels Sprouts Recipe

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Ready to make your weeknight dinners more exciting? Try this Pork Tenderloin with Roasted Brussels Sprouts recipe. It’s a sheet pan dinner that combines juicy pork, caramelized Brussels sprouts, and butternut squash. All cooked on one sheet, it’s ready in just 35 minutes.

A simple maple-mustard sauce adds sweetness and tang to the pork. The veggies roast alongside, creating a perfect mix of flavors and textures. This dish is not only delicious but also healthy, making it a great choice for your family.

Why This Sheet Pan Dinner Will Become Your Favorite

This Pork Tenderloin with Roasted Brussels Sprouts is a hit for quick, healthy meals. It’s easy to make and packed with nutrients. Plus, it tastes amazing, so your family will love it.

Time-Saving Benefits

This sheet pan dinner makes cooking a breeze. It requires little prep and cooks hands-off. The pork tenderloin cooks fast, making it perfect with Brussels sprouts and sweet potato for a tasty meal.

Nutritional Value Overview

• Pork tenderloin is lean, like chicken breast, making it a healthy choice.
• Brussels sprouts and sweet potato add fiber, vitamins, and minerals for health.
• This meal has the right mix of nutrients to keep you full and energized.

Flavor Profile Highlights

The mix of tender pork, caramelized Brussels sprouts, and sweet potato is delicious. The maple-mustard sauce adds a sweet and tangy touch. You can also try different seasonings or veggies to make it your own.

Ingredient	Amount
Brussels sprouts, trimmed and halved	1 lb
Large sweet potato, cut into 3/4-inch chunks	1
Medium-size red onion, cut into large chunks	1
Olive oil	1 tablespoon plus 4 teaspoons divided
Chopped fresh or dried rosemary	2 teaspoons divided
Salt	1/2 teaspoon divided
Pepper	1/4 teaspoon divided

Essential Ingredients and Equipment

To make a perfect one-pan dish with pork tenderloin and Brussels sprouts, you need a few key items. Let’s look at what you’ll need for a great sheet pan dinner.

The main ingredient, the pork tenderloin, should be 1.5 to 2 pounds. Add fresh Brussels sprouts and diced butternut squash for color and nutrition. You’ll also need olive oil, mustard, and maple syrup for the marinade and glaze.

For equipment, a large rimmed baking sheet is essential. Use foil to line it for easy cleanup. A meat thermometer is crucial to check the pork’s internal temperature. You might also want a gallon-sized plastic bag for marinating and a cutting board for slicing.

With these pork tenderloin ingredients, sheet pan essentials, and kitchen tools for one-pan meals, you’re ready to make a tasty dinner. Your family will love it.

Pork Tenderloin with Roasted Brussels Sprouts

Preparing the Pork Tenderloin

Begin by removing any extra fat and silverskin from the pork tenderloin. This lean meat needs some prep to cook evenly and stay tender. Use a sharp knife to remove any thin, papery membrane or connective tissue on the surface.

Brussels Sprouts Preparation Tips

Rinse the Brussels sprouts and cut off the stem ends. Cut each sprout in half, or quarter the bigger ones, for even cooking. Put the sprouts in a bowl and toss with olive oil, salt, and pepper.

Seasoning and Marinade Guide

For more flavor, mix maple syrup and mustard for a marinade. This sweet and tangy mix coats the pork tenderloin, letting flavors soak in for 30 minutes to 24 hours. When it’s time to roast, put the pork and sprouts on a baking sheet for even cooking.

Ingredient	Quantity
Pork Tenderloin	1 lb
Brussels Sprouts	1 lb
Olive Oil	2 tbsp
Salt	1 tsp
Pepper	1/2 tsp
Maple Syrup	2 tbsp
Mustard	1 tbsp

Cooking Techniques and Temperature Guide

To make the perfect pork tenderloin with roasted Brussels sprouts, follow key cooking steps and temperature guidelines. Preheat your oven to a hot 425°F (218°C). This ensures the pork and veggies get a nice caramelized finish.

Roast the pork and veggies together on a sheet pan for about 35 minutes. Keep an eye on the pork’s internal temperature. Use a meat thermometer to check it reaches 145°F (63°C). The USDA says this is the safe cooking temperature for pork.

After the pork is cooked, let it rest for 5-10 minutes before slicing. This step lets the juices spread, making the pork tender and flavorful. Meanwhile, make sure the Brussels sprouts and fingerling potatoes are tender and caramelized.

To get extra-crispy Brussels sprouts, place them cut-side down on the sheet pan before roasting. This exposes more surface to the oven heat, leading to beautifully browned sprouts.

Ingredient	Quantity
Pork Tenderloin	1.5 lbs (680g)
Brussels Sprouts	0.75 lbs (340g)
Fingerling Potatoes	0.75 lbs (340g)
Oven Temperature	425°F (218°C)
Cooking Time	35 minutes
Pork Internal Temperature	145°F (63°C)
Pork Resting Time	5-10 minutes

Maple-Mustard Sauce and Seasonings

Take your pork tenderloin and Brussels sprouts to the next level with a tasty maple-mustard sauce and a blend of savory seasonings. This duo not only boosts the flavors but also makes a great topping or dipping sauce. It turns your meal into something special, like a dish from a fancy restaurant.

Making the Perfect Sauce

Making the maple-mustard sauce is easy. Just mix 1.5 tablespoons of spicy brown mustard with 4 tablespoons of pure maple syrup. Whisk until it’s smooth and creamy. This sweet and tangy mix is perfect for the pork and Brussels sprouts, adding a fancy touch to your meal.

Seasoning Combinations

Try different seasoning blends to find your favorite flavor. For a smoky, spicy taste, mix smoked paprika, garlic powder, and chili powder. This spice rub gives your pork a smoky, spicy flavor that goes great with the maple-mustard sauce.

Storage and Make-Ahead Tips

• Make the maple-mustard sauce and seasoning mix ahead of time for easy meal prep.
• Keep leftover pork and Brussels sprouts in an airtight container in the fridge for up to 3 days.
• Freeze the pork and veggies in an airtight container for up to 2 months for longer storage.

With the maple-mustard sauce and seasoning blend ready, you can turn your pork and Brussels sprouts into a standout dish. It’s perfect for any meal, whether you’re prepping for the week or having a family dinner. This duo will make your homemade dishes shine.

Serving Suggestions and Pairings

Pork tenderloin is a versatile dish that goes well with many sides and drinks. Try it with roasted Brussels sprouts and butternut squash for a tasty sheet pan dinner. This combo of flavors and textures makes for a great meal.

For more side dish ideas, a light salad or crusty bread works well with pork tenderloin. A medium-bodied red wine like Pinot Noir or a crisp white wine like Chardonnay can also bring out the pork’s flavors.

Use leftover pork tenderloin for quick lunches, like sandwiches or salads. It adds a tasty protein boost to your lunch.

Side Dish Ideas for Pork Tenderloin

• Roasted Brussels sprouts and butternut squash
• Garlic-Parmesan fingerling potatoes
• Chopped Brussels sprout salad
• Merritt’s butternut squash gratin
• Fig and arugula salad
• Chef John’s perfect polenta
• Farro salad with blood orange vinaigrette
• Roasted garlic cauliflower
• Lemon pea salad
• Heirloom tomato salad with rosemary
• Braised Brussels sprouts with bacon

Wine Pairing	Flavor Profile
Pinot Noir	Medium-bodied red wine with notes of cherry, earthy, and subtle spice
Chardonnay	Crisp white wine with flavors of apple, citrus, and a touch of oak

Conclusion

This pork tenderloin with roasted Brussels sprouts recipe is a tasty, healthy, and quick meal. You can change it up with different seasonings and veggies. It’s great for easy pork recipes, healthy dinner ideas, and versatile sheet pan meals.

The sheet pan method means less cleanup. It’s perfect for busy weeknights or cozy weekend dinners.

This dish is full of lean protein and veggies, making it a satisfying meal for any time. The pork tenderloin and Brussels sprouts work together beautifully. It’s perfect for meal prep or a comforting dinner.

So, get your ingredients ready, preheat the oven, and enjoy the tasty pork and Brussels sprouts. Enjoy the flavors, appreciate the ease, and know you’re serving a meal that’s good for you.

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