Roasted pork tenderloin is a flavourful and comforting Sunday dinner. With tender apple slices, roasted vegetables, and a tangy maple dijon glaze, this pork dinner is perfect for fall.
My family goes nuts for pork tenderloin, whether in a marinade (like this Amazing Pork Tenderloin Marinade), or cooked in the Instant Pot (like this Instant Pot Pork Tenderloin with Soy Ginger Sauce). But you really can't beat the classic pork + apples combo in this roasted pork tenderloin recipe!
With juicy pork tenderloin coated with an absolutely delicious maple dijon glaze, an assortment of vegetables and apple slices, this is the perfect sheet pan recipe for fall. Bonus: no searing the meat before hand! We love that everything cooks up all together and that there is only one pan to wash up!
Reasons you’ll ♡ roasted pork tenderloin + apples
- it's healthy and made with simple ingredients
- everything cooks on one sheet pan, making clean up easy peasy
- the classic combo of pork + apples is really hard to beat!
Recipe video
Watch the video below to see exactly how I prepped this pork tenderloin recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.
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Let's talk ingredients!
- Pork- We are using pork tenderloin, not to be confused with pork loin. Since pork tenderloin can vary in size, it's best to rely on a digital thermometer to let you know when it is ready to come out of the oven. Generally pork tenderloins are sold two to a package, that is why this recipe uses two.
- Roasted vegetables- Brussels sprouts and sweet potatoes. This will also work with regular potatoes, baby potatoes, carrots or parsnips.
- Apples- Any variety will do but I used Honeycrisp apples.
- Glaze- Maple syrup, dijon mustard and minced garlic. You can also use honey if you prefer.
- Spice rub- Salt, onion powder, garlic powder, paprika, Italian seasoning, chili powder and black pepper.
How to Make Roasted Pork Tenderloin
This is a very simple recipe to make, but there are a few steps. Don't worry, I'll walk you through the entire process.
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- Combine the spices in a small bowl and rub it generously all over the pork tenderloin. Be sure all sides are covered well and place them in the center of large a greased baking sheet.
- Next, toss the halved Brussels sprouts, cubed sweet potatoes with olive oil, salt and pepper. You can do this in a bowl, or just straight on the sheet pan with your hands if you prefer.
- Bake the pork and vegetables in a 400 degrees F oven and roast for 15 minutes. Then remove the pan from the oven and brush with half of the maple dijon sauce. Put the baking sheet back in the oven and roast another 10 minutes or until it reaches an internal temperature of 145 degrees F.
- Allow the pork to rest 10 minutes when it finishes cooking. This is very important to allow the juices to settle. Brush the pork with the remaining sauce.
Recipe Tips
- Pork temperature- I highly recommend using an instant-read thermometer to test the internal temperature of the pork. Cook to an internal temperature of 145°F for medium rare or 150°F for medium.
- Sheet pans- Depending on the size of sheet pan you have you might want to split this into two sheet pans if needed.
- Leftovers- This recipe keeps for leftovers about two days in an airtight container. I do not think Brussels sprouts do well stored much longer than that.
- Meal prep- certain components can be prepped ahead:
- the glaze + spice rub can be mixed up to a week ahead
- do not prep the vegetables ahead, as apples and potatoes do not store well.
Find my sheet pans, digital thermometer and other favorite kitchen equipment in my shop!
Yes, you will need to stick to thinner pork chops, roughly 1"-1.5" for a similar cooking time listed. Remember to rely on your thermometer.
Yes, as along as you cut the vegetables and apples as directed. If you leave them in large pieces they will not cook through.
More pork recipes
- How to Cook Pork Tenderloin
- Crockpot Pulled Pork
- Instant Pot Pulled Pork
- Thai Ground Pork Stir Fry
- Egg Roll in a Bowl
This post was originally published in 2014. The recipe has been improved, photos updated and a new video added in 2024.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Roasted Pork Tenderloin with Vegetables
Ingredients
Roasted Vegetables
- 8 ounces brussels sprouts (cut in half)
- 2 medium size sweet potatoes (or 1 large; cut into 1 inch cubes)
- 1 apple (of your choice, cored and cut into 1 inch cubes)
- 2 tablespoons olive oil
- salt and pepper to taste
Pork Tenderloin
- 2 1 pound pork tenderloins (see * notes)
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Glaze
- ¼ cup maple syrup
- 1 teaspoon minced garlic
- 2 tablespoons Dijon mustard
Instructions
- Pre-heat oven to 400°F.
- Combine the spices in a small bowl. Generously rub the olive oil and spices all over the pork tenderloin.
- Be sure all sides are covered well and place them in the center of large a greased baking sheet.
- Next, toss the halved Brussels sprouts, cubed sweet potatoes and apples with olive oil, salt and pepper to taste.
- You can do this in a bowl, or just straight on the sheet pan with your hands if you prefer.
- Bake the pork and vegetables in a 400 degrees F oven and roast for 15 minutes.
- Then remove the pan from the oven and brush with half of the maple dijon sauce.
- Put the baking sheet back in the oven and roast another 10 minutes or until it reaches an internal temperature of 145 degrees F.
- Allow the pork to rest 10 minutes when it finishes cooking. This is very important to allow the juices to settle. Brush the pork with the remaining sauce.
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Tips:
Nutrition Information
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Sherry says
Made this tonight. It was wonderful, but next time I think I will add less apple cider vinegar. 1/4 cup seems too much…..
Jasmine @ Sweet Peas & Saffron says
Hi Sherry, happy you enjoyed! Thanks for sharing your feedback and review!
Sonja says
I loved this! I will add more garlic and make about 4X the yummy glaze since we loved that.
I used 2.5 lbs pork tenderloin and started the veggies about 20 minutes ahead. We like our pork medium rare, and the timing worked great. I will use more of the veggie dressing next time too.
Thank you! I'm looking forward to the left-overs (there are only 2 of us at home tonight :-))
Denise says
So happy you enjoyed, Sonja! This recipe is on my list to retest and rephotograph, so that's good to hear you enjoyed it!
Sarah says
I am making this now and it smells delish, but the veggies are so undercooked!! I had to take the pork out, wrap in foil and continue to cook the veggies. They've been in for another 20 minutes and they're still not done. I cut them the same size as your pictures
Denise says
I'm so sorry. That's really strange.
Aimee says
Made this tonight. Oh my gosh it was delicious!!!
Denise says
I'm so glad you enjoyed it, Aimee!
Barbara says
I really wanted to love this recipe and think it is worth tweaking to individual preferences. As others have said, I found the pork was done before the veggies. Next time, I will put veggies in first for half hour, then add pork and apple for another half hour, turn and baste halfway through. The flavours are good. The timing is just tricky. Depends on the size of the pork and veggies and how well done you like each. I subbed 1 Tb. dry onion soup mix because I forgot to buy an onion, turnip for parsnip as a preference, and dried sage because that is what I had. I'll make it again!
Denise says
Thanks so much for your comment Barbara. Sounds like it's worth me going back and re-testing/tweaking.
Denise says
Oh please do let me know how you like it! I think you'd have to add some extra liquid to the crockpot? Keep me posted 🙂
Me says
what are the container values on this for the 21 day fix?
Astra says
Very time consuming cutting up/ peeling ingredients. While the tenderloin came out great, the veggies were undercooked for us. And I diced them as small as I could. A great deal of work for an unsatisfactory healthy meal. Sorry.
Denise says
So sorry to hear you didn't enjoy it, Astra.