This Apple Pork Tenderloin Sheet Pan Dinner recipe is the perfect healthy, one pan meal. Paleo, gluten free, and easy to make – it’s perfect year round!
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There are few things that I love more than a sheet pan dinner…(This Healthy Maple Mustard Chicken is my favorite) but when you take a sheet pan dinner and add in apples, brussels sprouts, and pork in the BEST marinade.. yea, I’m all over that.
This Apple Pork Tenderloin Sheet Pan dinner is the perfect easy meal. It’s made with only 10 ingredients, but has SO much flavor.
The key to maximum flavor is the marinade. The longer you let the pork marinade, the better it will be.
Ingredients for Apple Pork Tenderloin:
To make apple pork tenderloin you’ll need:
- pork tenderloin
- brussels sprouts
- maple syrup (not included in picture)
- salt, pepper, garlic powder, rosemary
- whole grain mustard
- balsamic reduction
Super simple ingredients, but when you combine them they have a ton of flavor!
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to make Apple Pork Tenderloin:
Making apple pork tenderloin is really is simple!
- Mix together the marinade
- Add the marinade to a bag or bowl
- Let ALL the ingredients sit in the marinade for as long as possible. 5-6 hours is best but even 5 minutes will do!
Tips for cooking pork tenderloin:
- Don’t over cook the pork– A meat thermometer is super helpful to have. This one is under $15! Checking the temperature of the pork is essential for making sure it’s not overcooked and dry
- Marinate for as long as you can– The longer this pork marinades, the better this pork will be. Lean protein tends to be bland if you don’t season/marinate it well. If you can let this marinate for 5-6 hours it will have the best flavor!
Once it’s done you can garnish with fresh rosemary sprigs if you’d like, or just serve as is. It’s great for a quick weeknight dinner!
If you love sheet pan dinners, check out these 25 Healthy Sheet Pan Dinners!
Substitutions for this recipe:
Herbs– If you don’t have fresh rosemary, sub in 1/2 tablespoon dried rosemary. Thyme will also work if you prefer that over rosemary
Garlic – You can use fresh garlic in this recipe. Sub 1/2 teaspoon garlic powder with 1/2 tablespoon fresh, minced garlic
Vegetables – I think this would be delicious with some mushrooms added to it. I would keep them whole so they don’t get over cooked. You could also sub in broccoli for the brussels sprouts.
Meat – If you don’t eat pork, you can sub chicken breasts or thighs in this and it will be delicious.
Vegetarian/side dish– The brussels/onion/apple mixture is delicious on it’s own for vegetarians or as a side. Simply cut the marinade in 1/2 OR double the amount of brussels/onions/apples for a delicious fall side dish.
Honestly, my favorite part is the veggies. The onions get kinda caramelized, the brussels sprouts get perfectly crispy, and the apples are just a little bit soft while being SO sweet and delicious!
This apple pork tenderloin is great year round, but there’s something about it that just screams cozy fall dinner!
The perfect way to use up those freshly picked apples (You can also use them to make Baked Apples or even Apple Oatmeal!)
Storing pork tenderloin:
Storing: We recommend storing this pork tenderloin in the fridge for up to 4 days. It is great for meal prepping!
Freezing: I haven’t frozen this recipe but I do not think it would freeze well.
Reheating: You can reheat this pork in the microwave or a pan but we recommend using a toaster oven!
Pork Tenderloin FAQ
Pork Tenderloin should be cooked to an internal temp between 145 (rare) and 160 (well) I prefer to cook it to 160.
On average you need to cook pork tenderloin for 25 minutes per pound. The best way to measure whether something is cooked or not is through checking the internal temperature.
Firmer apples that will hold up when being baked are best for cooking with pork. Honeycrisp and Gala are our preferred apples.
Apple Pork Tenderloin
- 1 lb pork tenderloin
- 1 lb brussels spouts halved
- ½ lb apples cut in 1 inch thick slices (about 2 large apples)
- 1 cup onion sliced in ½ inch thick slices
- 1/2 cup olive oil
- 3 tablespoons whole grain mustard
- 2 tablespoons balsamic reduction or balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon salt
- In a large bowl or ziploc bag, combine all ingredients for marinade. Set aside.
- Cut silver skin off pork tenderloin (the excess veins/skin on pork). This step is optional. Chop brussels sprouts, onion + apples.
- Add the pork, veggies + apples to the marinade. Stir to coat. Allow meal to marinade for at least 5 minutes (1-2 hours is best)
- Preheat oven to 400 + prepare a parchment lined baking sheet.
- Place pork and veggies on baking sheet. Bake for 20-25 minutes, checking the internal temperature of the pork before taking it out of the oven. It should be at 145.
- Remove from oven and allow the pork to rest for 5 minutes before slicing.
- Slice pork + enjoy!
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