We love a sheet pan meal on a busy weeknight. Slide everything into the oven and it will cook together for maximum flavor with minimum hands-on effort. The chutney served over the pork is a unique way to serve apples that are tart and savory instead of super sweet. Smarts: If you're short on time, skip the apple chutney or just serve the meal with apple slices on the side - you'll still benefit from the classic flavor combination of balsamic vinegar, pork, and apples.
Quinoa - (Double if making Wednesday’s meal. If prepping right before cooking, get oven heating while quinoa cooks.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Brussels sprouts / Shallots - Prep as directed. (Note: If the Brussels sprouts you bought are very large, you can slice them into quarters for more bite-sized pieces.) Store separately. (Can be done up to 5 days ahead)
Make balsamic-mustard glaze - Combine first part of balsamic vinegar (portion for pork), mustard, brown sugar (portion for pork), coriander, paprika, salt, and black pepper. (Can be done up to 5 days ahead)
Chutney - Peel and chop apples. Combine apples, shallots, water, apple cider vinegar, brown sugar (portion for chutney), balsamic vinegar (portion for chutney), and lemon zest in a small saucepan.
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Toss Brussels sprouts with oil, second part of balsamic vinegar (portion for pork), and some salt and pepper. Spread around pork.
Pour or spoon balsamic-mustard glaze over the top of pork tenderloin.
Transfer to the oven and roast until Brussels sprouts are tender and pork is cooked through (reaches 145F / 63C), 20 to 30 minutes (depending on thickness of tenderloin).
While pork and Brussels sprouts roast, place saucepan with apples over medium-high heat. Bring to a simmer and then reduce heat to maintain a low simmer. Simmer until apples are soft but still hold their shape, 10 to 15 minutes. (Note: If the pan looks dry before apples are soft, add water as needed. The chutney should be thick and not watery when it’s done.)
When pork is done, transfer to a cutting board and rest, covered, for 5 minutes.
Reheat quinoa if made ahead (reserve half if doubled).
Slice pork and serve over quinoa with Brussels sprouts on the side. Spoon apple chutney over pork. Enjoy!