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!
This month’s Recipe Redux is a perfect one for this time of year, as I’m sure many of you are looking for quick and easy, yet healthy meals to feel the whole family (or just your hungry self):
We love throwing ingredients together on a sheet pan and roasting for a simple sheet pan dinner. They make busy weeknights a bit more manageable. (And clean-up isn’t bad either!) Show us your healthy take on a sheet pan meal.
I don’t want to brag, but this may be the best thing I’ve cooked all year. Seriously. The combo of the mustard and maple syrup is just right and don’t get me started on how delicious the bites of juicy baked apple are.
I also managed to cook the pork just right. This is a serious accomplishment for me, as I was vegetarian for the early days of learning to cook, so I nailed down tofu, beans, lentils, and vegetables, but meat and poultry? It’s been a struggle. But I finally did it. The pork was still pink in the center and perfectly moist. There are three tips I can give you: 1. Cover the pork with the mustard and salt while you’re prepping all the veggies so that it has some time to marinade; 2. Use a meat thermometer and take the pork out of the oven once it reaches an internal temp of 140F. 3. Most importantly, give the meat 10 minutes to rest before cutting into it. This is key for bringing it to a safe 145F temperature and makes it super juicy! If you cut it too early, you’ll risk losing a lot of the juices and end up with a drier slice of pork.
No long post today as I really want you to go out, buy all the ingredients, and make this right away. Your family will thank you 😉
So here’s a toast to your new go-to Fall dinner!
Sheet Pan Dijon Maple Pork Tenderloin
- 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!