You are going to love this Pork Tenderloin Brussels Sprouts and Apple Dinner. It's an easy dinner with big fall energy—and the best part? It’s ready in around 30 minutes, which means more time for literally anything else.
The pork? Tender, juicy, and done in just 25 minutes. The Brussels sprouts bring the savory edge, while the apples add a little sweet to balance the bite. It’s the kind of combo that makes you feel fancy without the effort. Weeknight dinner that feels like a weekend meal? Yes, please.
I've got a Maple Pork Chops & Veggie Dinner that's also made on a sheet pan and is also quick and easy, so check that out too!
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Ingredient Photo
Ingredient Notes
This is an easy sheet pan dinner with just three main ingredients, plus a few pantry staples to make it sing. Not many substitutions here—just simple, solid flavors that do their job well.
- Pork Tenderloin: Quick-cooking, lean, and super juicy. Just make sure you grab a tenderloin and not a pork loin—different cuts, different cook times.
- Brussels Sprouts: Halved and ready to roast. If you’re tempted to swap these out… maybe don’t. They’re kind of the co-star here.
- Apples: Go for a firm, slightly sweet variety like Honeycrisp, Fuji, or Gala so they roast up tender, not mushy.
- Oil & Seasonings: The pork gets a simple yet flavorful rub of olive oil, Italian seasoning, garlic powder, salt, and pepper. The Brussels sprouts and apples are simply prepared with olive oil, salt, and pepper—because they’re already working hard on the flavor front. Canola or vegetable oil works just fine too, if that’s what you have on hand.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Trim any large pieces of fat from the pork tenderloin. Pierce all over with a fork and rub with 1 tablespoon of the olive oil and the spices.
Step 2: Heat a tablespoon of oil in a skillet or dutch oven over medium-high heat. Brown on all sides, about 5 minutes.
Step 3: Cut the Brussels sprouts in half and chop the apple. Place the pork, sprouts and apple on a large rimmed baking sheet, drizzle the sprouts and apple with oil and seasonings.
Step 4: Roast for 20 minutes or until a meat thermometer inserted into the thickest part reads between 145°F and 155°F. Let it rest for 3-5 minutes before slicing to keep it juicy.
Is Pork Tenderloin and Pork Loin the Same?
The tenderloin and the loin are two different cuts that often get confused, but they cook very differently.
Tenderloin is a small, narrow, and very tender cut that comes from the muscle along the backbone. It usually weighs around 1 to 1.5 pounds, is always boneless, and cooks quickly—perfect for roasting, grilling, or pan-searing. Because it's so lean, it can dry out if overcooked, so it's best suited to high-heat, fast methods.
Loin, on the other hand, is a much larger and wider cut from the back of the pig. It can be boneless or bone-in and typically weighs between 2 and 5 pounds. Pork loin has a firmer texture than tenderloin and is great for slow roasting or grilling over indirect heat. Since the two cuts differ in size, shape, and cook time, they aren’t interchangeable in recipes.
Frequently Asked Questions
Nope! The peel softens as it roasts and adds a nice texture, but you can peel them if you prefer.
You can prep the pork and chop the Brussels sprouts, wait to chop the apple until it's ready to go into the oven or it'll turn brown. Store everything separately and toss it together right before roasting.
It’s best to use fresh for roasting in this meal because frozen will be too watery.
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Pork Tenderloin Brussels Sprouts and Apple Dinner
Ingredients
For the pork tenderloin
- 1 one lb pork tenderloin
- 2 tbsp olive oil divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Brussels Sprouts & Apples
- 1 lb Brussels sprouts
- 1 large apple
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400° and line a large rimmed baking sheet with aluminum foil. Fold the foil up to make an edge about 5" or 6" from one end for the pork(see photos above).
- Trim any large pieces of fat from the pork tenderloin. Pierce all over with a fork and rub with 1 tablespoon of the olive oil, season with Italian seasoning, garlic powder, salt and pepper.
- Heat one tablespoon of oil in a skillet or dutch oven over medium-high heat. Brown on all sides, about 5 minutes. Transfer to the sheet pan.
- Cut the Brussels sprouts in half and chop the apple. Place them on the baking sheet, drizzle with olive oil, salt and pepper; toss to coat.
- Roast for 20 minutes, allow to rest 3-5 minutes before serving.
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