Sheet Pan Pork Tenderloin with Brussels Sprouts: A Simple, One-Pan Delight!

Sheet Pan Pork Tenderloin with Brussels Sprouts — Pork Tenderloin and Crispy Sprouts on One Sheet Pan

Are you looking for a quick solution for a busy weeknight dinner? Look no further than this Sheet Pan Pork Tenderloin with Brussels Sprouts. This delightful dish combines tender, juicy pork tenderloin with crispy Brussels sprouts, all cooked on one sheet pan for easy cleanup. You’ll love how simple it is to prepare, making it perfect for family dinners or even a cozy gathering with friends. With its savory flavors and satisfying textures, this meal is not only delicious but also a breeze to whip up, making it a go-to recipe for any occasion!

Why You’ll Love This Sheet Pan Pork Tenderloin with Brussels Sprouts

This Sheet Pan Pork Tenderloin with Brussels Sprouts is a meal that checks all the boxes for busy moms and professionals. It’s easy to make, requiring minimal prep and cleanup. The delicious flavor of the tender pork paired with the crispy sprouts will have everyone at the table asking for seconds. Plus, it’s family-friendly, appealing to both kids and adults alike. And if you’re looking to save time, this dish is make-ahead friendly, allowing you to enjoy a wholesome dinner without the last-minute rush!

Easy to Make

With just a few simple steps, you can have a hearty meal ready in no time.

Delicious Flavor

The combination of savory pork and roasted Brussels sprouts creates a mouthwatering experience.

Family-Friendly

This dish is sure to please even the pickiest eaters in your family.

Make-Ahead Friendly

Prep it in advance for a stress-free dinner on busy nights.

Ingredients Sheet Pan Pork Tenderloin with Brussels Sprouts

Main Ingredients

• Pork tenderloin: The star of the dish, this cut is tender and juicy, perfect for roasting.
• Brussels sprouts: These little green gems become crispy and caramelized when roasted, adding a delightful crunch.
• Olive oil: Essential for roasting, it helps to achieve that golden-brown finish on the vegetables.
• Garlic powder: Adds a savory depth of flavor without the fuss of fresh garlic.
• Onion powder: Enhances the overall taste with a subtle sweetness.
• Paprika: Provides a hint of smokiness and a beautiful color to the dish.
• Salt and pepper: Basic seasonings that elevate the flavors of the pork and sprouts.
• Fresh herbs for garnish (optional): A sprinkle of fresh herbs like parsley or thyme adds a pop of color and freshness.

Optional Add-Ins

• Carrots: Add sliced carrots for a touch of sweetness and extra color.
• Potatoes: Diced potatoes can be included for a heartier meal.
• Other vegetables: Feel free to experiment with bell peppers or zucchini for added variety.

Ingredient Notes

• Substitutions: If you don’t have pork tenderloin, chicken breast or thighs can work as alternatives.
• Recommended brands: Look for high-quality olive oil and fresh spices for the best flavor.
• Fresh vs frozen: Fresh Brussels sprouts are preferred for their texture, but frozen can be used in a pinch; just adjust cooking time accordingly.

Kitchen Equipment

• Sheet pan: A large, rimmed baking sheet is ideal for this recipe.
• Mixing bowl: Use a medium-sized bowl to toss the Brussels sprouts with seasonings.
• Meat thermometer: Essential for checking the pork’s doneness.
• Cutting board and knife: For slicing the pork after cooking.

How to Make Sheet Pan Pork Tenderloin with Brussels Sprouts

Step 1: Prepare the Ingredients

Start by preheating your oven to 400°F (200°C). While the oven heats up, take your pork tenderloin out of the fridge and let it sit at room temperature for about 10 minutes. This helps it cook evenly. Next, wash and halve the Brussels sprouts. Make sure to trim off any tough ends. Set everything aside while you gather your seasonings.

Step 2: Mix or Assemble

In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure they are well-coated. This will help them roast beautifully. Now, take your sheet pan and place the pork tenderloin in the center. Season it generously with salt, pepper, and any additional spices you like. Arrange the seasoned Brussels sprouts around the pork on the sheet pan, creating a colorful display.

Step 3: Cook or Bake

Slide the sheet pan into the preheated oven and bake for 25-30 minutes. You’ll know it’s done when the pork reaches an internal temperature of 145°F (63°C) and the Brussels sprouts are crispy and golden brown. Keep an eye on them during the last few minutes to avoid overcooking. If you have a meat thermometer, this is the perfect time to use it!

Step 4: Finish and Garnish

Once the pork is cooked, remove the sheet pan from the oven. Let the pork rest for about 5 minutes before slicing. This resting period allows the juices to redistribute, making the meat even more tender. If you like, sprinkle some fresh herbs over the dish for a pop of color and flavor.

Step 5: Serve

Slice the pork tenderloin into medallions and serve it alongside the crispy Brussels sprouts. This dish is not only visually appealing but also packed with flavor. Enjoy it warm, and don’t forget to share it with your loved ones!

Expert Tips for Success

• Use Fresh Ingredients: Fresh pork and Brussels sprouts make a world of difference in flavor and texture.
• Don’t Overcook: Keep an eye on the pork and sprouts to ensure they stay juicy and crispy.
• Measure Accurately: Use measuring spoons for spices to maintain the perfect balance of flavors.
• Follow Timing Carefully: Stick to the recommended cooking times for the best results.
• Common Pro Tips: Let the pork rest before slicing to keep it tender and juicy.

Recipe Variations

Healthier Version

• Use a leaner cut of meat, like chicken breast, instead of pork tenderloin.
• Swap olive oil for a light spray of cooking oil to reduce fat content.
• Add more vegetables, such as broccoli or green beans, to increase fiber and nutrients.

Vegetarian Version

• Replace the pork tenderloin with marinated tofu or tempeh for a plant-based protein.
• Use a variety of vegetables like bell peppers, zucchini, and sweet potatoes for a colorful dish.
• Season with soy sauce or teriyaki sauce for added flavor.

Gluten-Free Version

• This recipe is naturally gluten-free, but always check labels on spices and sauces.
• Ensure any additional ingredients, like marinades, are gluten-free.

Spicy Version

• Add red pepper flakes or cayenne pepper to the seasoning mix for a kick.
• Marinate the pork in a spicy sauce, like sriracha or harissa, before cooking.
• Serve with a spicy dipping sauce on the side for extra heat.

Extra Indulgent Version

• Wrap the pork tenderloin in bacon for added flavor and richness.
• Drizzle with a balsamic glaze or honey before serving for a sweet finish.
• Top with crumbled feta or goat cheese for a creamy touch.

What to Serve With Sheet Pan Pork Tenderloin with Brussels Sprouts

Side Dishes

• Garlic mashed potatoes for a creamy complement.
• Quinoa salad with fresh herbs for a light, nutritious side.
• Steamed green beans or asparagus for added color and crunch.

Sauces and Toppings

• Apple sauce for a sweet contrast to the savory pork.
• Mustard or horseradish sauce for a zesty kick.
• Chimichurri sauce for a fresh, herby flavor boost.

Drinks

• A crisp white wine, like Sauvignon Blanc, pairs beautifully.
• Sparkling water with lemon for a refreshing non-alcoholic option.
• Apple cider for a seasonal touch.

Desserts

• Apple crisp or pie for a comforting finish.
• Chocolate mousse for a rich, indulgent treat.
• Fresh fruit salad for a light and refreshing end to the meal.

Storage Instructions

Refrigerator

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Make sure the pork and Brussels sprouts are completely cooled before sealing to prevent moisture buildup.

Freezer

• For longer storage, freeze the cooked pork and Brussels sprouts in a freezer-safe container or bag.
• Label the container with the date and use within 2-3 months for the best quality.

Reheating

• To reheat, place the pork and Brussels sprouts in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• You can also use a microwave, heating in 30-second intervals until warm, but the oven will help maintain the crispiness of the sprouts.

Common Mistakes to Avoid

• Not letting the pork rest after cooking, which can lead to dry meat.
• Overcrowding the sheet pan, preventing the Brussels sprouts from getting crispy.
• Skipping the seasoning on the pork, which can result in bland flavor.
• Not checking the internal temperature of the pork, risking undercooking or overcooking.

FAQs about Sheet Pan Pork Tenderloin with Brussels Sprouts

Can I use other vegetables with this recipe?

Absolutely! This Sheet Pan Pork Tenderloin with Brussels Sprouts is versatile. You can add carrots, potatoes, or even bell peppers to the mix. Just make sure to cut them into similar sizes for even cooking. Feel free to experiment with your favorite veggies!

How do I know when the pork is done?

The best way to check if the pork is done is by using a meat thermometer. The internal temperature should reach 145°F (63°C). If you don’t have a thermometer, look for the pork to be slightly firm to the touch and no longer pink in the center. Let it rest for a few minutes before slicing for the juiciest results.

Can I marinate the pork ahead of time?

Yes, marinating the pork tenderloin ahead of time is a fantastic idea! It enhances the flavor and tenderness. You can marinate it for a few hours or even overnight in your favorite marinade. Just remember to bring it to room temperature before cooking for even results.

Recipe Card

Prep Time	10 minutes
Cook Time	30 minutes
Total Time	40 minutes
Servings	4 servings
Calories	350 per serving

Ingredients

• 1.5 lbs pork tenderloin
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
3. Place the pork tenderloin on a sheet pan and season with salt, pepper, and any additional spices you prefer.
4. Arrange the seasoned Brussels sprouts around the pork on the sheet pan.
5. Bake in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the Brussels sprouts are crispy.
6. Let the pork rest for 5 minutes before slicing.
7. Serve warm, garnished with fresh herbs if desired.

Notes

• For extra flavor, marinate the pork tenderloin for a few hours before cooking.
• Feel free to add other vegetables like carrots or potatoes to the sheet pan.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Sheet Pan Pork Tenderloin with Brussels Sprouts — Pork Tenderloin and Crispy Sprouts on One Sheet Pan

This Sheet Pan Pork Tenderloin with Brussels Sprouts is not just a meal; it’s a celebration of flavors and convenience! The tender pork paired with crispy Brussels sprouts creates a delightful dish that will impress your family and friends. It’s perfect for busy weeknights or special occasions alike. I encourage you to give this recipe a try and experience the joy it brings to your table. If you enjoyed making it, please leave a review or comment below. I’d love to hear how it turned out for you!

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