Prepare to transform your weeknight dinner routine with the most mouthwatering sheet pan marvel that will have your family begging for seconds! This Sheet Pan Pork Tenderloin with Maple Rosemary Brussels Sprouts is not just a meal—it's a culinary experience that combines the perfect balance of sweet, savory, and herbaceous flavors. Imagine tender, juicy pork medallions glazed with a luxurious maple rosemary sauce, nestled alongside caramelized Brussels sprouts that will convert even the most stubborn vegetable skeptics. With minimal prep and cleanup, this recipe is your ticket to a restaurant-quality dinner that looks and tastes like you've been slaving away in the kitchen all day.
Ingredients
- 1 pound pork tenderloin
- 1 pound Brussels sprouts, halved
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the pork tenderloin dry with paper towels. Season generously with salt and pepper on all sides, ensuring even coverage.
- Trim the ends of the Brussels sprouts and halve them lengthwise. Place the halved Brussels sprouts on the sheet pan.
- In a small bowl, whisk together maple syrup, olive oil, and chopped fresh rosemary to create a glaze.
- Drizzle half of the maple rosemary mixture over the Brussels sprouts, tossing to coat evenly. Spread the sprouts in a single layer on the sheet pan.
- Place the seasoned pork tenderloin in the center of the sheet pan, surrounded by the Brussels sprouts.
- Brush the remaining maple rosemary glaze over the pork tenderloin, ensuring complete coverage.
- Roast in the preheated oven for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the Brussels sprouts are caramelized and tender.
- Remove from the oven and let the pork rest for 5-7 minutes before slicing to allow juices to redistribute.
- Slice the pork tenderloin into medallions and serve alongside the roasted Brussels sprouts, drizzling any remaining pan juices over the dish.
Tips
- Pat the pork tenderloin completely dry before seasoning to ensure a beautiful golden-brown crust.
- Use a meat thermometer to check the internal temperature—145°F is the sweet spot for perfectly cooked, juicy pork.
- Don't overcrowd the sheet pan. Give the Brussels sprouts enough space to caramelize instead of steam.
- For extra crispy Brussels sprouts, cut them in half and place them cut-side down on the sheet pan.
- Let the pork rest after cooking to allow the juices to redistribute, ensuring maximum tenderness.
- If you like a bit of heat, add a pinch of red pepper flakes to the maple rosemary glaze.
- Choose fresh, firm Brussels sprouts and trim off any yellowing outer leaves for the best flavor and texture.
- For a complete meal, serve with a simple side of roasted potatoes or a light salad.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 24g
Protein: 37g
Fat: 12g
Saturated Fat: g
Cholesterol: 60mg
