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Easy One-Pan Maple Dijon Pork Tenderloin Recipe with Crispy Brussels Sprouts for Perfect Weeknight Dinner

maple Dijon pork tenderloin - featured image
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A quick and easy one-pan meal featuring tender pork tenderloin glazed with a sweet and tangy maple Dijon sauce, paired with crispy roasted Brussels sprouts. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 1 pound Brussels sprouts, halved
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil, plus extra for roasting Brussels sprouts
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped (optional)
  • Salt and pepper, to taste
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the pork tenderloin dry and trim any silver skin. Season generously with salt and pepper on all sides.
  3. In a mixing bowl, whisk together maple syrup, Dijon mustard, minced garlic, apple cider vinegar, and chopped fresh thyme. Set aside.
  4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When shimmering, sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
  5. Remove the pork temporarily from the skillet.
  6. Toss the halved Brussels sprouts in the remaining olive oil, salt, and pepper. Spread them evenly around the skillet.
  7. Return the pork to the center of the pan and brush it generously with the maple Dijon glaze.
  8. Roast in the oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Halfway through cooking, brush the pork with more glaze and toss the Brussels sprouts to ensure even crisping.
  9. Remove from oven and let the pork rest for 5-10 minutes to redistribute juices.
  10. Slice the tenderloin into medallions, serve with crispy Brussels sprouts, and drizzle any pan juices or leftover glaze over the top.

Notes

If Brussels sprouts need extra crisping, broil for 2-3 minutes watching closely to prevent burning. Resting the pork after roasting is essential for juicy meat. Use a meat thermometer to avoid overcooking. If pan is small, roast Brussels sprouts separately to avoid overcrowding.

Nutrition

Keywords: pork tenderloin, maple Dijon glaze, Brussels sprouts, one-pan meal, quick dinner, weeknight recipe, easy pork recipe

Find it online: https://coracooks.com/easy-one-pan-maple-dijon-pork-tenderloin-recipe-with-crispy-brussels-sprouts-for-perfect-weeknight-dinner/