This easy sheet pan dinner features balsamic pork tenderloin with Brussels sprouts. Cooks entirely in the oven and is ready in just about 30 minutes!
If you are looking for a super easy, but delicious dinner, look no further than this sheet pan pork tenderloin!
Sheet pan meals are always welcome here and I especially love this one, as there is very little prep time. No need to even sear the pork!
The always tender pork tenderloin is topped with balsamic glaze, so it’s guaranteed to have great colour even without searing. Alongside the pork there is roasted Brussels sprouts, with added apple, pecans and dried cranberries.
While I enjoy this dish any time, I think it’s especially suited for a Fall dinner, with the cranberry and apple with the Brussels sprouts. And it’s ready in just about 30 minutes!
Ingredients and Substitutions
Pork Tenderloin – Any size of pork tenderloin will work here, A very large pork tenderloin may need a few more minutes in the oven.
Balsamic Glaze – I am such a fan of bottled Balsamic Glaze. And in case you’re wondering if it has lots of extra ingredients that we can’t pronounce, let me assure you it doesn’t. It’s simply balsamic vinegar and some cane sugar reduced to syrupy goodness.
If you don’t have bottled, you can make your own by reducing regular balsamic vinegar and a bit of brown sugar in a small saucepan and simmering until it is syrupy.
Brussels Sprouts – For roasting, fresh Brussels sprouts will work best. If you only have frozen Brussels sprouts available, you won’t be able to cut them in half, but you can still roast them whole and they should cook in roughly the same time.
Apple – Adding apple is totally optional, but roasted apple is always such a nice flavour with the sprouts. Any type of apple will work here, though I think a red-skinned apple works best.
Pecans – Again, adding pecans is optional, but nice. The pecans will be added near the end of cooking, with the apples, so they toast up a little bit, for extra flavour.
Dried Cranberries – if you only add one thing with your Brussels sprouts, make it the dried cranberries. They add such a bright flavour. We’ll “plump” them before adding to the sprouts by soaking them in hot water for a bit.
- Ideally, the pork and Brussels sprouts will be ready at the same time, but if not, it is easy enough to remove the sprouts or the pork ahead and let the other part cook a little longer.
- The apples will be quite soft after 10 minutes in the oven and may fall apart when you toss with the sprouts. I don’t mind that, as I don’t mind the apple flavour spreading around a bit. If you would like your apples to keep their shape, don’t add them to the pan until the last 5 minutes of roasting.
- An instant-read or meat thermometer is the best for knowing when your pork is done. Cook it until it is about 145F internal temperature, for best moistness and tenderness. Always let the pork rest for about 5 minutes, before slicing.
- There are different varieties of Balsamic Glaze that are available and would make a nice flavour variation for this dish, such as Cabernet Merlot or Strawberry Fig.
Not a fan of Brussels sprouts? Replace them with baby potatoes, cut in half, and placed cut side down on the baking sheet. If you like crispy potatoes, add them at the start with the pork.
Alternately, use any vegetable you like to roast, such as carrots, asparagus, broccoli or green beans. The cook times will vary slightly between vegetables, but it is easy to scoop them out when they are done.
Get the Recipe: Sheet Pan Pork Tenderloin and Brussels Sprouts
- 1 lb pork tenderloin, silverskin and visible fat removed
- Salt and freshly ground pepper
- 2-3 Tablespoons Balsamic Glaze, *see Note 1 below
- 10-12 fresh Brussels sprouts, trimmed and halved *see Note 2 below for frozen
- 1 Tablespoon extra virgin olive oil
- Salt and freshly ground pepper
- 1/4 cup dried cranberries
- 1/2 apple, cored and sliced into wedges
- 2-3 Tablespoons chopped pecans
- Preheat oven to 425F. (regular bake setting/not fan assisted). Line a rimmed baking sheet with aluminum foil and grease lightly (optional, but makes for easy cleanup).
- Trim the pork tenderloin of the silverskin and any visible fat. Season well with salt and freshly ground pepper. Place on one end of the prepared baking sheet, tucking the thin end of the pork tenderloin underneath, so that the tenderloin is roughly the same thickness from one end to the other (see Step-by-Step photos). Brush generously with Balsamic Glaze. Place in preheated oven and roast for 10 minutes.
- Meanwhile, prepare the Brussels sprouts by trimming off the tough ends and removing the outer leaves. Cut in half from top to bottom. Place in a bowl and drizzle with olive oil and season with some salt and freshly ground pepper.Place the dried cranberries in a small bowl and cover with hot water. Let stand until needed.
- After the pork has roasted for 10 minutes, remove from the oven. Pour the Brussels sprouts onto the baking sheet and re-arrange so that the cut side is facing down. Return to the oven and roast 10 minutes more. Remove from the oven and place the apple slices between the Brussels sprouts and scatter the pecans over-top. Brush a bit more Balsamic Glaze on the pork. Return to the oven and roast 8-10 minutes more.
- Meanwhile, drain the cranberries and place into a medium bowl. Remove pan from the oven. Remove the Brussels sprouts, apple and pecans to the bowl with the cranberries and toss to combine. Check the temperature of the pork. You are aiming for about 145 F. internal temperature. If the pork is cooked, remove to a cutting board and let rest 3-4 minutes before slicing. If pork is not cooked, you can return to the oven for a few more minutes or until cooked.
- Serve sliced pork with Brussels sprouts alongside. Drizzle with additional Balsamic Glaze.
- I use store-bought bottled Balsamic Glaze (Nonna Pia’s). You can find it easily in most stores, in with the balsamic vinegars. If you can’t find or prefer, you can make your own balsamic glaze by combining regular balsamic vinegar with a bit of brown sugar and simmering until reduced and syrupy.
- If you have frozen Brussels sprouts, you can still use them. Obviously, you can’t cut them in half, so roast them whole for the same time as indicated for fresh sprouts.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!