There’s something incredibly satisfying about a complete meal that cooks together on a single pan, especially when it looks and tastes like something you’d order at a nice restaurant. This One-Pan Pork Loin with Brussels and Apples is exactly that kind of dish, combining juicy, herb-crusted pork tenderloin with caramelized Brussels sprouts and sweet-tart apples that roast together in perfect harmony. The Brussels sprouts develop crispy, golden edges while staying tender inside, the apples soften and caramelize in the pork drippings, and the tenderloin emerges with a beautiful golden crust and rosy, perfectly cooked interior. Everything is seasoned with fresh herbs, garlic, and a touch of whole grain mustard that ties all the flavors together. Despite its impressive appearance, this meal comes together in about 35 minutes with minimal hands-on time, making it ideal for busy weeknights when you want something special, or for entertaining when you want to spend time with guests instead of being stuck in the kitchen.
This recipe serves four people and takes just 40 minutes from start to finish, making it one of the quickest elegant dinners you can prepare. Each serving contains approximately 340 calories, giving you a complete, balanced meal with lean protein, vegetables, and fruit all in perfect proportion.
1. Ingredients for the Pork
- Pork tenderloin – 1 and 1/4 pounds (about one large tenderloin)
- Olive oil – 3 tablespoons (divided)
- Fresh rosemary – 2 tablespoons (minced)
- Fresh thyme – 1 tablespoon (leaves only)
- Garlic cloves – 3 (minced)
- Whole grain mustard – 2 tablespoons
- Honey – 1 tablespoon
- Salt – 1 teaspoon
- Black pepper – 3/4 teaspoon
- Smoked paprika – 1/2 teaspoon
2. Ingredients for the Vegetables and Apples
- Brussels sprouts – 1 and 1/2 pounds (trimmed and halved)
- Apples – 2 large (Honeycrisp or Granny Smith, cored and cut into wedges)
- Red onion – 1 medium (cut into wedges)
- Olive oil – 2 tablespoons
- Balsamic vinegar – 1 tablespoon
- Fresh thyme – 1 teaspoon (leaves only)
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
3. Optional Garnish
- Fresh parsley – 2 tablespoons (chopped)
- Toasted pecans – 1/4 cup (chopped)
- Dried cranberries – 2 tablespoons
4. Preheat and Prepare
Position an oven rack in the center of your oven and preheat it to 425 degrees. This high temperature is essential for getting good caramelization on the vegetables and a nice crust on the pork while keeping the interior juicy. Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. The sheet should be large enough to hold everything in a single layer without crowding, ideally an 18 by 13 inch half-sheet pan. If your pan is smaller, you may need to use two pans or the vegetables won’t brown properly.
5. Prepare the Pork Tenderloin
Remove the pork tenderloin from its packaging and pat it completely dry with paper towels. Look for a thin, silvery membrane called silverskin running along one side of the tenderloin. Use a sharp knife to carefully trim this away because it’s tough and won’t become tender during cooking. Slide the knife under the silverskin and angle it upward, cutting away from yourself to remove it in strips. Also trim off any excess fat, though tenderloin is naturally quite lean. The meat should be smooth and clean without any tough bits.
6. Season the Pork
In a small bowl, combine one tablespoon of olive oil, the minced rosemary, thyme leaves, minced garlic, whole grain mustard, honey, salt, black pepper, and smoked paprika. Stir everything together to create a thick paste. The mustard and honey provide both flavor and help the herbs stick to the pork. Rub this mixture all over the pork tenderloin, coating every surface generously. Use your hands to really work the seasoning into the meat. Let the seasoned pork sit at room temperature while you prepare the vegetables, which allows it to come closer to room temperature for more even cooking.
7. Prepare the Brussels Sprouts
Trim the stem end off each Brussels sprout and remove any yellowed or damaged outer leaves. Cut each sprout in half from top to bottom through the stem. If you have very large sprouts, you can quarter them, but try to keep all the pieces roughly the same size so they cook evenly. Place the halved Brussels sprouts in a large bowl. Cutting them in half creates a flat surface that will caramelize beautifully against the hot pan.
8. Prepare the Apples and Onion
Core the apples and cut them into eight wedges each, keeping the skin on for color and nutrients. The apples should be firm varieties like Honeycrisp, Granny Smith, or Fuji that hold their shape during roasting rather than turning to mush. Cut the red onion into wedges about the same size as the apple pieces. Add both the apple wedges and onion to the bowl with the Brussels sprouts.
9. Season the Vegetables and Fruit
Drizzle the Brussels sprouts, apples, and onion with two tablespoons of olive oil and the balsamic vinegar. Sprinkle with the fresh thyme leaves, salt, and pepper. Toss everything together with your hands or a large spoon until every piece is evenly coated with the oil and seasonings. The balsamic vinegar will caramelize during roasting and add a sweet-tart glaze to everything.
10. Arrange on the Pan
Spread the Brussels sprouts mixture in a single layer on your prepared baking sheet, leaving space in the center or along one side for the pork. Make sure the Brussels sprouts are cut-side down as much as possible because that flat surface against the hot pan is what creates the delicious caramelization. The apples and onions can be tucked around and between the Brussels sprouts. Everything should be in a single layer without stacking or overcrowding, which would cause steaming instead of roasting.
11. Sear the Pork
Heat a large oven-safe skillet over medium-high heat with the remaining two tablespoons of olive oil. Once the oil is shimmering, add the seasoned pork tenderloin. Sear it for about two to three minutes on each side, turning it to brown all four sides. You’re looking for a deep golden-brown crust that will add tremendous flavor. The pork doesn’t need to be cooked through at this point, just nicely browned on the outside. This step can be done directly on the baking sheet if you have a sheet that can go on the stovetop, or you can skip the searing and just roast everything together, though the flavor won’t be quite as developed.
12. Nestle the Pork
Place the seared pork tenderloin in the space you left on the baking sheet, nestling it right among the vegetables and apples. The pork should be sitting on top of or next to the vegetables so the juices can mingle as everything roasts. If some vegetables are touching the pork, that’s perfect because they’ll absorb those delicious pork flavors.
13. Roast Everything Together
Place the baking sheet in the preheated oven and roast for 18 to 22 minutes. The exact time depends on the thickness of your tenderloin. The pork is done when an instant-read thermometer inserted into the thickest part reads 145 degrees. At this temperature, the pork will be slightly pink in the center, juicy, and perfectly cooked. If you prefer your pork more well-done, cook to 150 degrees, but don’t go beyond that or it will become dry. The Brussels sprouts should be tender with deeply caramelized, crispy edges, and the apples should be soft and golden.
14. Rest the Pork
Once the pork reaches the proper temperature, remove the baking sheet from the oven. Use tongs to carefully transfer the pork tenderloin to a cutting board. Tent it loosely with aluminum foil and let it rest for five to ten minutes. This resting time is crucial because it allows the juices to redistribute throughout the meat. If you slice the pork immediately, all those precious juices will run out onto the cutting board instead of staying in the meat. While the pork rests, leave the vegetables and apples on the baking sheet. You can return them to the turned-off oven to keep warm if needed.
15. Slice and Serve
After the pork has rested, use a sharp knife to slice it crosswise into medallions about half an inch thick. The meat should be rosy pink in the center with a beautifully browned herb crust on the outside. Each slice should be tender and juicy. Arrange the pork slices on a serving platter or individual plates. Spoon the Brussels sprouts, apples, and onions around the pork, making sure everyone gets a good variety of everything. Drizzle any pan juices over the top for extra flavor and moisture.
16. Add Finishing Touches
Sprinkle the whole dish with fresh chopped parsley for a pop of color and freshness. If you’re using toasted pecans, scatter them over the top for extra crunch and richness. The dried cranberries add chewy sweetness and beautiful color contrast. These garnishes are optional but they elevate the presentation from simple to spectacular and add interesting textural elements.
17. Nutritional Information Per Serving
- Calories – 340
- Protein – 33 grams
- Total fat – 13 grams
- Saturated fat – 2 grams
- Carbohydrates – 26 grams
- Fiber – 7 grams
- Sugar – 15 grams
- Cholesterol – 85 milligrams
- Sodium – 590 milligrams
18. Helpful Tips
Pork tenderloin is one of the leanest, healthiest cuts of pork, similar to chicken breast in fat content but with more flavor. It’s also one of the quickest-cooking cuts, making it perfect for weeknight dinners. Don’t confuse pork tenderloin with pork loin, which is a larger, different cut. Tenderloin comes in packages of one or two small, torpedo-shaped pieces that weigh about one to one and a half pounds each. One tenderloin serves three to four people perfectly. The key to juicy pork tenderloin is not overcooking it. Invest in an instant-read thermometer if you don’t have one because it takes the guesswork out of cooking meat. Insert it into the thickest part of the tenderloin, being careful not to hit the pan. When it reads 145 degrees, remove the pork immediately. It will continue cooking slightly as it rests, reaching about 150 degrees final temperature. Modern food safety guidelines confirm that 145 degrees is safe for pork, and cooking it to this temperature keeps it tender and juicy. The silverskin removal is important because this membrane won’t break down during cooking and will be unpleasantly chewy in the final dish. Take your time removing it carefully. If you miss a small piece, it’s not the end of the world, but try to get most of it. The herb rub can be made ahead and stored in the refrigerator for up to two days, making dinner prep even faster. You can also prepare the pork with the rub in the morning, refrigerate it, and then bring it to room temperature before cooking in the evening. Brussels sprouts have a reputation for being bitter, but when roasted at high heat, they become sweet, nutty, and crispy. The key is cutting them in half and roasting them cut-side down so that surface caramelizes. Don’t overcook them or they’ll become mushy and develop an unpleasant sulfur smell. They should be tender but still bright green with dark, crispy edges. The apples add natural sweetness that complements the savory pork beautifully. Choose firm apples that hold their shape when cooked. Honeycrisp stays crisp-tender, Granny Smith provides tartness, and Fuji or Gala offer more sweetness. Avoid Red Delicious or other mealy apples that turn to mush. Leaving the skin on the apples adds fiber, nutrients, and helps them hold their shape. The balsamic vinegar is what makes this dish special. As it roasts, it caramelizes and creates a sweet-tangy glaze that coats everything. Don’t skip it or substitute with regular vinegar, which doesn’t have the same sweetness. Good quality balsamic makes a difference, but you don’t need the most expensive aged variety. A mid-range balsamic from the grocery store works perfectly. This recipe is easily doubled for a larger crowd. Just use two baking sheets and two tenderloins, keeping everything in a single layer. You can roast both sheets at once on different oven racks, rotating them halfway through for even cooking. The vegetables can be varied based on what you have or what’s in season. Carrots, sweet potatoes, butternut squash, or pearl onions all work wonderfully with this flavor profile. Just cut everything into similar-sized pieces so they cook at the same rate. In summer, you might use zucchini and bell peppers instead of Brussels sprouts. For a complete meal, serve this with a simple side like wild rice, quinoa, crusty bread, or a green salad. However, the dish is so complete on its own with protein, vegetables, and fruit that sides are optional. A good crusty bread is nice for soaking up the pan juices. This meal is impressive enough for entertaining but simple enough for a Tuesday night. The presentation is naturally beautiful with the golden pork slices surrounded by colorful vegetables and apples. Plating it on a large wooden cutting board or white platter makes it look even more restaurant-worthy. Leftovers keep well in the refrigerator for up to three days. Store the pork and vegetables separately if possible. Reheat gently in a 300-degree oven or quickly in the microwave. The pork is also delicious cold, sliced thin for sandwiches or chopped into salads. The combination of pork with apples is classic for good reason. The sweetness and acidity of apples naturally complement the richness of pork. Adding Brussels sprouts makes it a complete, balanced meal that’s nutritious and satisfying. This is the kind of recipe that becomes a regular rotation in your meal planning because it’s reliable, delicious, and effortless despite looking impressive.
