Pork Tenderloin with Apples
This easy sheet pan dinner is made with pork tenderloin, apples, brussels sprouts and onions. High in protein and simple to prepare!
Servings: 4 10 oz pork and vegetable servings
Calories: 391kcal
Ingredients
- 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
Marinade:
- 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 black pepper
- ½ teaspoon salt
Instructions
- 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!
Notes
Add some sweet potatoes and butternut squash for some added fall flavor!
A touch of cinnamon and fresh thyme are great options for seasonings in this recipe.
Pork shoulder and pork roast are other great options for meat if you can't get your hands on pork tenderloin, the cooking time may just need to be extended.
Nutrition
Serving: 10oz pork + veggie mixture (approximately) | Calories: 391kcal | Carbohydrates: 30g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 509mg | Potassium: 1033mg | Fiber: 7g | Sugar: 15g | Vitamin A: 900IU | Vitamin C: 102mg | Calcium: 79mg | Iron: 3mg
