Pork Tenderloin with Apple & Brussels Sprouts

Name: Pork Tenderloin with Apple & Brussels Sprouts
Prep time: 15 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 500g pork tenderloin; 3 cups brussels sprouts; 2 medium apple; 1 medium red onion; 1.5 tbsp olive oil; 3 cloves garlic; 1 tsp dried thyme; 1 tbsp dijon mustard; 1 tbsp apple cider vinegar; 1 tsp honey; 0.375 tsp table salt; 0.25 tsp black pepper

Juicy roasted pork tenderloin with caramelized brussels sprouts, sweet
apples, and red onion in a Dijon-thyme glaze. A naturally sweet, savory
one-pan dinner perfect for fall.

Pork tenderloin is one of the most underrated lean proteins. It's as low
in fat as chicken breast but has a richer, more complex flavor — especially
when roasted with a Dijon-thyme glaze until golden and caramelized.

The real magic of this dish is how the flavors play off each other.
Brussels sprouts get crispy and nutty in the oven, apples caramelize into
sweet, tender bites, and red onion adds a hint of sharpness. The
Dijon-apple cider vinegar glaze ties everything together with a tangy
sweetness that complements the savory pork perfectly.

This is a one-pan meal that looks and tastes like it took real effort,
but the oven does most of the work. It's naturally sweet from the apples
(no added sugar needed), high in protein from the lean pork, and packed
with fiber from the brussels sprouts. It's the kind of dinner that makes
healthy eating feel effortless.

✅ Why This Recipe Is Healthy

• Lean protein: Pork tenderloin has just 3g fat per 3oz serving
• High protein: 30g per serving
• Naturally sweet: Apples add sweetness with no added sugar
• High in vitamin C: Brussels sprouts are one of the best vegetable sources
• Gluten-free: Naturally gluten-free with no substitutions needed

📊 Why This Recipe Scored 86/100

With an overall health score of 86/100, this recipe is a solid, balanced option. Its strongest area is sodium balance (96/100), where 308mg of sodium stays comfortably within heart-healthy limits. The main thing holding the score back is blood sugar stability (86/100), because 16g of sugar adds to the glucose load.

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Pork Tenderloin with Apple & Brussels Sprouts

⏱️

Prep Time

15 min

🍳

Cook Time

35 min

🍽️

Servings

📊

Difficulty

medium

Ingredients

✓ 500g pork tenderloin
✓ 3 cups brussels sprouts
✓ 2 medium apple
✓ 1 medium red onion
✓ 1.5 tbsp olive oil
✓ 3 cloves garlic
✓ 1 tsp dried thyme
✓ 1 tbsp dijon mustard
✓ 1 tbsp apple cider vinegar
✓ 1 tsp honey
✓ 0.375 tsp table salt
✓ 0.25 tsp black pepper

Pork Tenderloin with Apple & Brussels Sprouts cooking in progress

Instructions

1
Preheat the oven to 425°F (220°C). Trim any silver skin from the pork tenderloin and pat dry with paper towels.
2
Make the glaze: whisk together the Dijon mustard, apple cider vinegar, honey, minced garlic, thyme, and half the salt and pepper. Rub half of the glaze all over the pork tenderloin. Set the remaining glaze aside.
3
Trim and halve the brussels sprouts. Core the apples and cut into 3/4-inch wedges (no need to peel). Cut the red onion into wedges. Toss the vegetables and apples with olive oil, remaining salt, and pepper. Spread on a large sheet pan in a single layer.
4
Nestle the glazed pork tenderloin in the center of the sheet pan among the vegetables. Roast for 20 minutes.
5
Remove the pan and brush the remaining glaze over the pork tenderloin. Toss the vegetables and apples gently with a spatula. Return to the oven and roast for 10-15 more minutes until the pork reaches 145°F (63°C) internally and the brussels sprouts are golden and crispy.
6
Remove from the oven and let the pork rest for 5 minutes before slicing into medallions. Serve the sliced pork over the roasted vegetables and apples.