Pork Tenderloin Brussels Sprouts and Apple Dinner
This easy pork tenderloin dinner with Brussels sprouts and apples is full of cozy fall flavor—and it’s on the table in about 30 minutes! Juicy pork, roasted veggies, and sweet apples make a crave-worthy combo that feels fancy without the fuss. Perfect for busy weeknights when you want something quick but impressive.
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.
Tips for success
As you can see in the photos, I line my sheet pan with foil and fold up a spot to create a little barrier between the pork and the veggies and fruit. It helps keep the meat juices contained, and it's great for easy cleanup!
You can eyeball half of each spice on both sides of the tenderloin, or mix them all together in a small bowl and sprinkle half on each side.
I use tongs to hold the tenderloin up when searing the two shorter sides, since it won’t stand on its own.
The pork is done when 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.
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*Nutritional information is automatically calculated and is only an estimate. Actual values may vary depending on the ingredients and specific brands you use. If nutrition is important to you, I recommend using a calculator you trust.
Why do you include metric measurements?
While the U.S. still mostly uses cups and tablespoons, the rest of the world uses metric. I include both to make my recipes easier for everyone—no conversions needed! The metric amounts are calculated automatically and work great for everyday cooking. Since these recipes aren’t for baking (where exact weights really matter), a few grams one way or the other won’t hurt a thing. Just toggle to the metric version to view the measurements in grams, milliliters, and more!Nutrition
Serving: 14th of recipeCalories: 233kcalCarbohydrates: 18gProtein: 26gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 62mgSodium: 659mgPotassium: 866mgFiber: 6gSugar: 7gVitamin A: 890IUVitamin C: 99mgCalcium: 66mgIron: 3mg
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