Sheet Pan Balsamic Pork Tenderloin
with Brussels sprouts / apple chutney
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.
- 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)
- Honey - 1/2 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 1/2 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
- Vinegar, balsamic - 2 tsp
- Lemon zest - 1/2 tsp
- Brussels sprouts / Shallots - (If prepping right before cooking, get oven heating before continuing with prep.) 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, honey, 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, balsamic vinegar (portion for chutney), and lemon zest in a small saucepan.
- 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.
- Slice pork and serve with Brussels sprouts on the side. Spoon apple chutney over pork. Enjoy!
The pork turned out very good and tender for us! Not big fans of pork, but this was a great way to make it. Delicious fall meal for us.0 Helpful
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 Helpful
Good, 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 Helpful
This 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 Helpful
A 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 know0 Helpful
I 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 Helpful