One Pan Pork Tenderloin with Apple and Brussels Sprouts Recipe
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.
Servings: 4 servings
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.
Notes
As you can see in the photos, I line my sheet pan with foil and fold up a spot to create a little barrier between the pork and the veggies and fruit. It helps keep the meat juices contained, and it's great for easy cleanup!
You can eyeball half of each spice on both sides of the tenderloin, or mix them all together in a small bowl and sprinkle half on each side.
I use tongs to hold the tenderloin up when searing the two shorter sides, since it won’t stand on its own.
The pork is done when 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.
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Nutritional information is approximate.
See ingredient notes and substitutions in the post above.
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