Herb Pork Tenderloin with Roasted Brussels Sprouts and Apple
A gluten-free, dairy-free sheet-pan pork tenderloin dinner with Brussels sprouts, apple, herbs, pecans and balsamic.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Pork tenderloin, brussels and apple form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Rimmed baking sheet
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially pork tenderloin and brussels.
- Prepare before you start. Measure pork tenderloin, brussels and apple and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Herb Pork Tenderloin with Roasted Brussels Sprouts and Apple
Ingredients
Method
- Heat the oven to 425°F.
- Toss the Brussels sprouts and apple with 1 tablespoon olive oil and salt on a sheet pan.
- Rub the pork with the remaining oil, rosemary, thyme and garlic. Nestle it among the vegetables.
- Roast for 18 to 22 minutes, until the pork reaches 145°F.
- Rest the pork for 5 minutes, then slice. Scatter with pecans and finish with balsamic vinegar.
Nutrition
Notes
- Contains pecans.
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
