This easy One Pan Pork Tenderloin with Apple and Brussels Sprouts is a flavor explosion that hits the table in just 30 minutes.
Juicy pork, roasted Brussels sprouts, and sweet apples make a crave-worthy combo that feels fancy without the fuss.
Everything is added to the pan at once making it perfect for busy weeknights when you want something quick but impressive.
Jump to:
- Why You’ll Love This Pork Tenderloin Brussels Sprouts and Apple Dinner
- Ingredient Photo: One Pan Pork Tenderloin with Apple and Brussels Sprouts
- Ingredients for Pork Tenderloin with Apple and Brussels Sprouts
- How to Make One Pan Pork Tenderloin with Apple and Brussels Sprouts
- Is Pork Tenderloin and Pork Loin the Same?
- Storage and Reheating
- Frequently Asked Questions
- One Pan Pork Tenderloin with Apple and Brussels Sprouts Recipe
Why You’ll Love This Pork Tenderloin Brussels Sprouts and Apple Dinner
- The pork is tender, juicy, and done in just 25 minutes. The Brussels sprouts bring the savory, while the apples add a sweet balance.
- This meal has the kind of combo that makes you feel fancy without the effort. Weeknight dinner that feels like a weekend meal? Yes, please!
- Healthy, simple, and satisfying—it’s the ultimate weeknight win.
Love easy one-pan or one-pot dinners like this? If you’re looking for a complete meal with protein, starch, and veggies ready in no time, you’ll love these favorites:
- Pork Chop Sheet Pan Dinner with Potatoes and Carrots: This recipe features sweet and savory Maple Dijon pork chops roasted alongside seasoned red potatoes and petite carrots.
- One-Pan Cheesy Chicken and Broccoli Orzo: A creamy, simple pasta dish that’s made entirely on the stovetop in just 25 minutes.
- One-Pot Alfredo Chicken Pasta and Broccoli: The ultimate “one-pot wonder” that’s made extra easy by using your favorite jarred alfredo sauce.
Ingredient Photo: One Pan Pork Tenderloin with Apple and Brussels Sprouts
Ingredients for Pork Tenderloin with Apple and Brussels Sprouts
This is an easy sheet pan dinner with just three main ingredients, plus a few pantry staples. Just simple, solid flavors that do their job well.
- Pork Tenderloin: Quick-cooking, lean, and super juicy. Just make sure you grab a tenderloin and not a pork loin—different cuts, different cook times.
- Brussels Sprouts: Halved and ready to roast. If you’re tempted to swap these out… maybe don’t. They’re kind of the co-star here. But seriously, any veggie that cooks in about the same amount of time will work.
- Apples: Go for a firm, slightly sweet variety like Honeycrisp, Fuji, or Gala so they roast up tender, not mushy.
- Oil & Seasonings: The pork gets a simple yet flavorful rub of olive oil, Italian seasoning, garlic powder, salt, and pepper. The Brussels sprouts and apples are simply prepared with olive oil, salt, and pepper—because they’re already working hard on the flavor front. Canola or vegetable oil works just fine too, if that’s what you have on hand.
How to Make One Pan Pork Tenderloin with Apple and Brussels Sprouts
Jump to RecipeHere’s a quick look at the steps (with photos). You’ll find complete directions and ingredient amounts in the recipe card below.
Trim any large pieces of fat from the pork tenderloin. Pierce all over with a fork and rub with 1 tablespoon of the olive oil and the spices.
Heat a tablespoon of oil in a skillet or dutch oven over medium-high heat. Brown on all sides, about 5 minutes.
Cut the Brussels sprouts in half and chop the apple. Place the pork, sprouts and apple on a large rimmed baking sheet, drizzle the sprouts and apple with oil and seasonings.
Roast for 20 minutes or until a meat thermometer inserted into the thickest part reads between 145°F and 155°F. Let it rest for 3-5 minutes before slicing to keep it juicy.
Is Pork Tenderloin and Pork Loin the Same?
The tenderloin and the loin are two different cuts that often get confused, but they cook very differently.
Tenderloin is a small, narrow, and very tender cut that comes from the muscle along the backbone. It usually weighs around 1 to 1.5 pounds, is always boneless, and cooks quickly—perfect for roasting, grilling, or pan-searing. Because it’s so lean, it can dry out if overcooked, so it’s best suited to high-heat, fast methods.
Loin, on the other hand, is a much larger and wider cut from the back of the pig. It can be boneless or bone-in and typically weighs between 2 and 5 pounds. Pork loin has a firmer texture than tenderloin and is great for slow roasting or grilling over indirect heat.
Since the two cuts differ in size, shape, and cook time, they aren’t interchangeable in recipes.
Storage and Reheating
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: You can microwave individual portions until warm. For the best texture, reheat in a casserole dish covered with foil in a 350°F oven until heated through. (Pro-tip: Lightly spray the dish with non-stick cooking spray first!)
Frequently Asked Questions
Nope! The peel softens as it roasts and adds a nice texture, but you can peel them if you prefer.
You can prep the pork and chop the Brussels sprouts, wait to chop the apple until it’s ready to go into the oven or it’ll turn brown. Store everything separately and toss it together right before roasting. If you must prep the apple early, toss them in a little lemon juice to prevent browning.
It’s best to use fresh for roasting in this meal because frozen will be too watery.
Yes! Because we add everything together on one pan this cook time allows them to get incredibly tender and flavorful rather than charred and crispy.
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One Pan Pork Tenderloin with Apple and Brussels Sprouts Recipe
Ingredients
For the pork tenderloin:
- 1 one lb pork tenderloin
- 2 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Brussels sprouts and apples:
- 1 pound fresh Brussels sprouts
- 1 large apple
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400° and line a large rimmed baking sheet with aluminum foil. Fold the foil up to make an edge about 5" or 6" from one end for the pork(see photos above).
- Trim any large pieces of fat from the pork tenderloin. Pierce all over with a fork and rub with 1 tablespoon of the olive oil, season with Italian seasoning, garlic powder, salt and pepper.1 one lb pork tenderloin, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon olive oil
- Heat one tablespoon of oil in a skillet or dutch oven over medium-high heat. Brown on all sides, about 5 minutes. Transfer to the sheet pan.1 tablespoon olive oil
- Cut the Brussels sprouts in half and chop the apple. Place them on the baking sheet, drizzle with olive oil, salt and pepper; toss to coat.1 pound fresh Brussels sprouts, 1 large apple, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon olive oil
- Roast for 20 minutes, allow to rest 3-5 minutes before serving.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.