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Sheet Pan Balsamic Pork Tenderloin
with Brussels sprouts / apple chutney / quinoa

Active: 45 min Total: 45 min
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.


Sheet Pan Balsamic Pork Tenderloin and Brussels Sprouts:
  • Brussels sprouts - 1 1/2 lbs , trimmed and halved
  • Vinegar, balsamic - 2 tsp + 1 tsp
  • Mustard, Dijon - 1 Tbsp (use large grain if you have it)
  • Brown sugar - 2 tsp
  • Coriander, ground - 1 tsp
  • Paprika, smoked - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Foil or parchment paper (opt) - for cooking
  • Pork tenderloin - 1 1/4 lbs
  • Oil, cooking - 1 Tbsp
Apple Chutney:
  • Shallots - 2 cloves , diced
  • Apples, preferably a tart green variety - 2 , peeled and diced
  • Water - 1/2 cup
  • Vinegar, apple cider - 1/4 cup
  • Brown sugar - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Lemon zest - 1/2 tsp
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups


  1. 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)
  2. 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)
  3. 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)
  4. 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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  1. Heat oven to 425F / 218C degrees.
  2. Line a sheet pan with foil or parchment paper. (This is optional but will make clean-up easier.)
  3. Place pork tenderloin in the center of the sheet pan and tenderize with a fork.
  4. Toss Brussels sprouts with oil, second part of balsamic vinegar (portion for pork), and some salt and pepper. Spread around pork.
  5. Pour or spoon balsamic-mustard glaze over the top of pork tenderloin.
  6. 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).
  7. 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.)
  8. When pork is done, transfer to a cutting board and rest, covered, for 5 minutes.
  9. Reheat quinoa if made ahead (reserve half if doubled).
  10. Slice pork and serve over quinoa with Brussels sprouts on the side. Spoon apple chutney over pork. Enjoy!



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