Sheet Pan Dijon Maple Pork Tenderloin

This juicy, slightly sweet sheet pan pork tenderloin is the ultimate Fall dinner. Complete with brussels sprouts, carrots, and apples, this recipe makes for a balanced meal without excess dishes to clean up!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Fall, Pork, Sheet Pan Meal
Servings: 4
Calories: 280kcal
Author: Kelli


  • 1 lb pork tenderloin
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 1 lb carrots washed peeled
  • 1 lb brussels sprouts rinsed
  • 1 large apple rinsed
  • ¼ cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 2 tsp canola oil
  • 1 tsp dried thyme
  • Salt and pepper to taste


  • Preheat oven to 450F. Spray large baking sheet with spray, or cover with foil.
  • Place pork tenderloin on cutting board. Rub salt, pepper, and 1 tablespoon of mustard over the pork. Let sit while you prep the vegetables.
  • Dice apple and place in a large mixing bowl. Cut ends off of brussels sprouts and remove bitter outer leaves. Cut in half then place in mixing bowl with apples. Finally, cut peeled carrots into thin rounds and add to large mixing bowl.
  • Whisk together vinegar, remaining mustard, syrup, oil, thyme, and salt and pepper. Pour over mixed vegetables and toss to coat.
  • Pour mixed vegetables onto large baking sheet and spread into a single layer with brussels sprouts cut-side down. Place mustard-covered tenderloin in the center of the pan.
  • Place sheet pan in oven and cook 20-25 minutes, or until pork reaches an internal temperature of 140F. Remove and let sit for 5-10 minutes before cutting pork.
  • Option to serve with a grain, such as barley, or over spinach for a salad. Enjoy!


Nutrition for 1/4 of recipe: 280 calories, 9g fat (1g saturated fat), 38g carbohydrate, 9g fiber, 28g protein