This healthy sheet pan pork tenderloin with roasted vegetables is the ultimate fall dinner. Made in one pan, it’s a balanced meal with minimal cleanup. 

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Recipe originally posted September 2017. The post and photos have been updated, but the recipe remains the same juicy, slightly sweet pork dish that you all love.

This sheet pan pork tenderloin recipe with roasted apples and vegetables is the ultimate easy weeknight meal

Who could use a simple dinner with minimal clean-up? 

I know I could. 

Yes, there’s the prep work of chopping the vegetables, but that step can easily be done ahead of time. But otherwise this recipe is as simple as placing everything on a sheet pan and waiting for it to cook.

This meal has been a go-to in our household for over 3 years now as I just love the combination of pork, apples, dijon mustard, and maple syrup. Seriously, it doesn’t get more fall than that.  

Whether you make this in the fall or winter, trust me when I say this healthy sheet pan pork tenderloin with roasted vegetables will quickly become a family-favorite! Let me show you how to make it.

Why you’ll love this recipe

• Simple,healthy dinner packed with protein and veggies. 
• Everything is cooked at the same time on one large baking sheet. 
• Super easy to make and clean up. 
• Can be customized based on the season and what you have on hand.
• Family-friendly and gluten-free. 

Ingredient notes and substitutions for this healthy sheet pan dinner

• Pork tenderloin: You can usually find pork tenderloins in the meat case. Otherwise, ask your butcher as they should be able to get the cut for you. If you use a pork chop or loin, you’ll need to adjust the cooking time.
• Apple: Go with a crisp apple, like Pink Lady, Honey Crisp, or Granny Smith. Pears would also work well. 
• Brussels sprouts: If you can’t find or don’t like brussels sprouts, cauliflower or broccoli would be good substitutes. 
• Carrots: I use large carrots, but baby carrots can be used in a pinch. You could also use diced butternut squash or sweet potato instead. 
• Dijon mustard: You’ll need it for the marinade and dressing. I don’t recommend using another type of mustard. 
• Maple syrup: Pure maple syrup is best. You could use honey too, but the flavor will be slightly different. 
• Apple cider vinegar: In a pinch you could use balsamic vinegar, but I prefer apple cider vinegar. If you feel like getting fancy, you could substitute the apple cider vinegar for a fruit-infused white balsamic vinegar. I don’t recommend red wine, rice, or white vinegars. 
• Avocado oil: Any high-heat cooking oil will work.
• Dried thyme: Dried oregano or rosemary would also work well. 

What’s the difference between pork tenderloin and a pork loin? 

Despite sounding very similar, pork tenderloin and pork loin are completely different cuts of meat that need to be prepared differently.

As a result, there really isn’t a great substitute for pork tenderloin in this recipe. 

Pork tenderloin is a narrow, long cut of pork and is the muscle that runs along the backbone of the pig. 

As it’s a lean cut of meat, it’s best prepared with higher temperatures for a shorter amount of time. 

In contrast, pork loin is wider and usually used to make pork “steaks.” It’s best cooked using slower cooking methods, like braising, slow roasting, or smoking. 

Can you use chicken instead of pork? 

Yes. In fact, if you can’t find a pork tenderloin, then I’d actually recommend chicken thighs rather than another cut of pork. 

Boneless, skinless, chicken thighs are just as juicy but do require about an extra 5-10 minutes of cooking time. 

How to make healthy sheet pan pork tenderloin with roasted vegetables

1. Preheat your oven and set out a large baking sheet. I recommend covering it with parchment paper to make clean-up easier. 
2. Marinate your pork with dijon mustard, salt, and pepper. Let it sit while you prep your veggies. 
3. Chop your veggies and apples, then toss them with a homemade maple vinaigrette.
4. Add vegetables, apples, and pork to your baking sheet. 
5. Cook for 20-25 minutes, or until the pork reaches an internal temperature of 140 F and the vegetables are soft. 
6. Allow the pork to rest for 5-10 minutes, then dig in! 

How to store leftovers

Store leftovers in an airtight container for up to 4 days in the fridge. I don’t recommend freezing as the pork will get tough when thawed and reheated.

Can you prep this sheet pan dinner ahead of time? 

Yes! 

Steps you can do the day before: 

• Marinate the pork tenderloin. 
• Chop your veggies and apples. 
• Make the maple vinaigrette. 

When it’s time to cook, simply toss the vegetables in the vinaigrette and place everything on the baking sheet. Cook per recipe directions. 

What to serve with sheet pan pork 

For a low-carb meal, this dish is delicious all on it’s own or you can pair it with a fall-inspired salad. I like this Orange and Goat Cheese Salad that I developed for a client. 

Otherwise, a chewy whole grain like farro is my go-to. If you do make farro, I recommend buying Trader Joe’s 10-minute Cooking Farro to keep this meal quick and easy. 

Of course, you can keep it simple (and gluten-free) by going with brown rice or quinoa. Couscous would also be delicious and quick to make (though not gluten-free)! 

Tips for making sheet pan meals 

• Use a meat thermometer. As pork tenderloin is such a lean meat, you want to be careful not to overcook it. The best way to do this? Use a meat thermometer! You’ll know it’s time to take the pork out of the oven when it reaches an internal temp of 140 F (60 C).
• Size of your vegetables matters. To help everything cook around the same time, make sure not to cut your carrots too thickly. Similarly, if you make your apple pieces too small, they’ll end up on the mushy side.
• Spread everything in an even layer. For even cooking, you don’t want any of your ingredients on top of one another. If your baking sheet is too small, simply use two baking sheets.
• Cover your baking sheet with parchment paper. Thanks to the maple syrup in the dressing, this recipe can get messy. Rather than scrubbing off burnt spots of maple syrup, I recommend covering your pan with parchment paper – making sure to fully cover all four sides so that no liquid sneaks underneath!
• Let the meat rest before serving. Just after cooking, all the juices in meat get concentrated in the very middle. So, if you cut it right away, you risk ending up with less flavorful end pieces. Instead, give the meat time to rest, which will help re-distribute those juices to the entire pork tenderloin.

More healthy one-pan dinner recipes to try 

• One-Pan Turmeric Chicken and Rice (a reader favorite!)
• Sheet Pan Balsamic Chicken with Potatoes from Noshtastic 
• Sheet Pan Hawaiian Pineapple Shrimp Tacos from Half Baked Harvest
• Maple Glazed Salmon with Sweet Potatoes from The Seasoned Mom 

If you tried this healthy sheet pan pork tenderloin recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! 

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Print Recipe

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

Ingredients

• 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

Instructions

• 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!

Notes

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

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