One-Pan Apple Cider Pork Tenderloin with Brussels Sprouts
Apple cider pork tenderloin roasts with Brussels sprouts, apples, and a maple-Dijon glaze for an easy autumn dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 pork tenderloins, about 1 pound each
- 1 pound Brussels sprouts, halved
- 2 firm apples, cut into wedges
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup apple cider
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped rosemary
- 1 tablespoon unsalted butter
Instructions
- Prepare the pan: Heat oven to 425°F (220°C). Toss Brussels sprouts, apples, and onion with 1 tablespoon oil, half the salt, and pepper. Roast 10 minutes.
- Sear the pork: Pat pork dry and season with remaining salt. Sear in remaining oil for 2 minutes per side.
- Make the glaze: Whisk 1/2 cup cider, Dijon, maple, vinegar, garlic, and rosemary. Reserve 3 tablespoons in a clean bowl.
- Roast: Add pork to the sheet pan and brush with glaze. Roast 18 to 24 minutes until pork reaches 145°F (63°C).
- Finish the sauce: Rest pork 10 minutes. Simmer reserved glaze with remaining cider and butter until glossy, then spoon over sliced pork.
Notes
Store leftovers promptly in a covered container and follow the make-ahead guidance in the article. Images are AI-generated illustrations; recipe not kitchen-tested.