Sheet Pan Balsamic Pork Tenderloin
with Brussels sprouts / apple chutney / quinoa
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.
Ingredients
- 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
- 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
Nutrition Facts
Prep
- 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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Make
- Heat oven to 425F / 218C degrees.
- Line a sheet pan with foil or parchment paper. (This is optional but will make clean-up easier.)
- Place pork tenderloin in the center of the sheet pan and tenderize with a fork.
- 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!
Nutrition Facts
Reviews
Ratings
36 reviews
As a whole, I’d give the recipe three stars - but I’m bumping it up to four for the amazing glaze on the pork. A really yummy smoky BBQ flavor. The pork and apple chutney were fantastic, but was very underwhelmed by the Brussels sprouts. They needed a lot more flavor and time in the oven.
0 HelpfulGood, but a little strong on the balsamic - it's in the glaze, the apple chutney, and the brussel sprouts - next time I'll leave it off the brussel sprouts.
0 HelpfulThis was something a little different for me. I didn’t even attempt to feed it to the kids. I love roasted Brussels sprouts, so that was the main draw. The flavors combined pretty well - it was good, but not sure it will be a repeat.
0 HelpfulA rare miss for me. Maybe it was my oven, but the sheet pan method left me with burnt Brussels and pork that was underdone on top. I much prefer to sear the tenderloin in a pan and then transfer to the oven. I would have preferred a less vinegary apple sauce too. Eh, now I know
0 HelpfulI liked this overall, and actually liked the way the acidity of the chutney contrasted with the other flavors - I did have to cook mine for longer than called for to get a thick chutney. The glaze on the pork was also pretty good, but I thought the coriander was really overpowering and detracted from the overall dish.
0 HelpfulI loved it. Got mixed reviews from the kids, but they both ate it. I wish we had made the chutney, but we didn't. Maybe next time. Also, we subbed broccoli and potatoes for the Brussels sprouts and quinoa. Easy and delicious!
0 Helpful