Juicy Pork Tenderloin with Roasted Apples & Brussels Sprouts in 40 Minutes

Okay, let me tell you about my absolute favorite weeknight hero – this pork tenderloin with roasted apples and Brussels sprouts. It’s the dish I make when I want something fancy-tasting but don’t have hours to spend in the kitchen. The magic happens when the savory pork juices mingle with those sweet caramelized apples – trust me, your taste buds will throw a party!

I’ve been perfecting this combo for years – ever since I accidentally tossed some apple slices in with my sprouts one chilly fall evening. The way the thyme and garlic powder crust forms on the pork while the apples soften into jammy perfection? Chef’s kiss! And Brussels sprouts? They transform from that vegetable kids hate into crispy-edged, savory little flavor bombs.

What I love most is how effortlessly impressive this looks – all golden brown pork surrounded by autumn-hued apples and sprouts – yet it’s seriously one of the easiest dinners in my rotation. Just wait until you smell it roasting…

Why You’ll Love This Pork Tenderloin with Roasted Apples & Brussels Sprouts

This dish has become my go-to for so many reasons:

• Weeknight magic: Ready in under 40 minutes – faster than takeout!
• Flavor explosion: Sweet apples + savory pork + crispy sprouts = perfection
• Healthy but hearty: Packed with protein and veggies that actually taste amazing
• One-pan wonder: Minimal cleanup means more time to relax
• Impresses effortlessly: Looks fancy but couldn’t be simpler to make

Seriously, it’s the kind of meal that makes you feel like a kitchen rockstar without any stress. The first time I made it, my husband thought I’d spent hours cooking – little did he know!

Ingredients for Pork Tenderloin with Roasted Apples & Brussels Sprouts

Here’s what you’ll need to make this flavor-packed dish – I promise it’s all simple stuff you might already have:

• 1 lb pork tenderloin (look for one that’s pink and firm)
• 2 cups Brussels sprouts, halved (trim those tough ends off!)
• 1 large apple, thinly sliced (I love Honeycrisp or Fuji here)
• 2 tbsp olive oil (the good stuff for roasting)
• 1 tsp each: salt, black pepper, garlic powder, dried thyme

That’s it! No fancy ingredients – just good quality basics that work magic together in the oven.

How to Make Pork Tenderloin with Roasted Apples & Brussels Sprouts

Alright, let’s get cooking! This recipe couldn’t be simpler, but I’ll walk you through each step to make sure your pork turns out juicy and those apples get perfectly caramelized. Trust me – once you smell this roasting, you’ll be counting down the minutes until dinner!

Step 1: Prep the Ingredients

First things first – pat that pork tenderloin dry with paper towels (this helps the seasoning stick better). Mix together 1 tsp each of salt, black pepper, garlic powder, and thyme – this is my magic flavor combo! Rub it all over the pork until it’s nicely coated. Now toss your halved Brussels sprouts and apple slices with 2 tbsp olive oil and a pinch of salt in a separate bowl. The apples will get all shiny and ready to caramelize!

Step 2: Roast to Perfection

Preheat your oven to 400°F – this high heat gives us that beautiful golden crust. Arrange everything on a baking sheet with the pork in the center and the apples/sprouts scattered around it. Roast for 25-30 minutes – but here’s the key: use a meat thermometer! Pull it out when the pork hits 145°F internally. The apples should be soft with crispy edges, and the sprouts will be tender-crisp.

Step 3: Rest & Serve

Don’t skip this part! Let the pork rest for 5 minutes before slicing – this keeps all those delicious juices inside. When you’re ready, slice against the grain for maximum tenderness. Arrange everything on a platter and watch how fast it disappears!

Tips for Perfect Pork Tenderloin with Roasted Apples & Brussels Sprouts

After making this dish dozens of times, I’ve picked up some tricks that make it foolproof:

• Thermometer is key: Pork dries out fast – pull it at 145°F for juicy perfection
• Slice apples evenly: Thinner slices caramelize better (about 1/4″ thick works best)
• Don’t crowd the pan: Give everything space to roast, not steam
• Rest that pork! Those 5 minutes make all the difference – I promise

Oh! And if your sprouts are large, cut them in quarters – they’ll cook evenly with the apples. Trust me, I learned that the hard way!

Ingredient Substitutions & Variations

Don’t have exactly these ingredients? No worries – here are my favorite swaps that still deliver amazing flavor:

• Apples: Try firm pears for a floral sweetness or even peaches in summer (just roast them less time)
• Brussels sprouts: Swap in halved baby potatoes or cubed sweet potatoes for a heartier twist
• Herbs: Rosemary or sage work beautifully if you’re out of thyme
• Pork: Chicken breasts work in a pinch, but reduce cook time by 5-7 minutes

My cousin makes this with maple syrup drizzled over everything before roasting – it’s dangerously good! The beauty is how adaptable this recipe is.

Serving Suggestions for Pork Tenderloin with Roasted Apples & Brussels Sprouts

This dish shines all on its own, but if you want to round out the meal, here’s what I love to serve with it:

• Creamy mashed potatoes – perfect for soaking up those delicious pork juices
• A crisp green salad with apple cider vinaigrette to balance the richness
• Crusty bread for scooping up every last caramelized apple bit

For special occasions, I’ll add a glass of dry cider – it complements the apples beautifully!

Storage & Reheating Instructions

Leftovers? Lucky you! Store them in an airtight container for up to 3 days in the fridge. When reheating, I always use the oven at 350°F for about 10 minutes – it keeps everything from getting soggy. Microwaving works in a pinch, but the oven brings back that fresh-roasted magic!

Nutritional Information

Just so you know – these numbers can vary based on your exact ingredients. But roughly per serving, you’re looking at about 320 calories with a whopping 30g of protein! Not bad for something this delicious, right?

Frequently Asked Questions

I get asked about this pork tenderloin recipe all the time – here are the most common questions that pop up:

Can I use pork loin instead of tenderloin?
You can, but adjust cook time! Pork loin is thicker – roast at 375°F for about 45 minutes until it hits 145°F internally. The texture will be slightly different, but still delicious with the apples and sprouts.

How do I prevent dry pork?
Two secrets: 1) Don’t overcook it – that thermometer is your best friend! 2) Let it rest before slicing. Those juices need time to redistribute through the meat.

Can I make this ahead?
Absolutely! Prep everything up to roasting, then cover and refrigerate for up to 24 hours. Just add 5 minutes to the cook time since it’s going in cold.

What apples work best?
I love Honeycrisp or Fuji – they hold their shape while getting jammy-sweet. Avoid super soft apples like Red Delicious – they’ll turn to mush!

Try this recipe and share your results! Tag me @mykitchenadventures so I can see your beautiful creations.

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