One-Pan Roasted Pork Tenderloin with Apples and Sweet Potatoes

How to Make Sheet Pan Pork Tenderloin with Apples and Sweet Potatoes

Creating this delicious sheet pan meal is straightforward, ensuring a flavorful and satisfying dinner with minimal fuss. Follow these simple steps for perfectly cooked pork and tender, caramelized vegetables.

Step 1: Preheat Your Oven and Prepare the Pan. Begin by preheating your oven to a robust 425ºF (220°C). This high temperature is crucial for achieving beautifully caramelized vegetables and a perfectly seared exterior on your pork. While the oven heats, lightly grease a large, rimmed baking sheet (approximately 18 x 13 inches) with olive oil or coat it generously with nonstick cooking spray. A rimmed pan is essential to prevent any juices or small pieces of food from spilling over during roasting.

Step 2: Season the Autumn Vegetables. In a large bowl, or directly on your prepared sheet pan, combine the trimmed and halved Brussels sprouts, cored and chunked apples, peeled and chunked sweet potatoes, and the ½-inch chunks of red onions. Drizzle these vibrant ingredients generously with olive oil, then season them with kosher salt and coarse ground black pepper. Toss everything thoroughly to ensure each piece is evenly coated. This step is vital for developing rich flavors and a delightful texture during roasting. Once coated, spread the vegetable mixture into a single layer across the sheet pan, making sure to leave a clear space in the middle for the pork tenderloin.

Step 3: Craft the Flavorful Pork Rub. In a small bowl, whisk together one tablespoon of olive oil with garlic powder, paprika, dried rubbed sage (ensure it’s not ground sage for better texture and flavor), kosher salt, and coarse ground black pepper. This blend of spices will create a delicious crust and infuse the pork with aromatic fall flavors, perfectly complementing the sweetness of the apples and sweet potatoes.

Step 4: Season the Pork Tenderloin. Before applying the rub, it’s essential to pat the pork tenderloin thoroughly dry with paper towels. This crucial step helps the seasoning adhere better to the meat and promotes a beautiful, flavorful crust during roasting. Once dry, generously rub the prepared seasoning mixture evenly over the entire surface of the pork. Place the seasoned pork tenderloin lengthwise in the empty space you left in the center of the sheet pan, as shown in the accompanying photos.

Step 5: Roast to Perfection. Carefully place the loaded sheet pan into your preheated oven. Roast for approximately 25 to 30 minutes. The key indicators for doneness are when the pork tenderloin reaches an internal temperature of 145°F (63°C) as measured by an instant-read thermometer, and the vegetables are golden brown, tender, and slightly caramelized. Remember to check the internal temperature of the pork at its thickest part to ensure it’s perfectly cooked. Refer to the helpful recipe tip below for optimal results.

Step 6: Prepare the Irresistible Maple Dijon Glaze. While your sheet pan dinner is roasting in the oven, take a moment to prepare the simple yet spectacular glaze. In a small bowl, whisk together the pure maple syrup (be sure to use pure maple syrup for authentic flavor, not pancake syrup) and Dijon mustard. This combination creates a delightful balance of sweet and tangy notes that will beautifully complement both the savory pork and the roasted autumn vegetables.

Step 7: Finish and Serve. Once the sheet pan is removed from the oven and the pork has rested (if it was removed early), it’s time for the final touch. Drizzle the delightful maple Dijon glaze evenly over both the pork and all the roasted vegetables. Gently stir the vegetable mixture on the pan to ensure every piece is beautifully coated in the glossy glaze. Allow the pork tenderloin to rest for a full 5 minutes before slicing it into medallions. Resting is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful slice. Serve immediately and enjoy this comforting, vibrant fall meal!

Recipe Variations and Substitutions for Your Sheet Pan Pork

One of the best aspects of sheet pan dinners is their versatility. Feel free to customize this recipe to your preferences or what you have on hand. Here are some delicious ideas to inspire you:

• Swap Cabbage for Brussels Sprouts: If Brussels sprouts aren’t your favorite, or if you’re simply looking for a different flavor profile, consider using cabbage instead. Cut half of a small head of cabbage into sturdy wedges. When roasted, the outer leaves will become wonderfully crispy, offering a delightful textural contrast to the other tender vegetables. Green beans, cauliflower florets, or broccoli are also excellent alternatives that roast beautifully.
• Introduce Pears Instead of Apples: While apples (and homemade applesauce) are classic companions for pork, pears offer a sophisticated and slightly different sweetness. Opt for a firm pear variety, such as Asian pears or Bosc, which will hold their shape well during roasting and provide a lovely, mellow sweetness. Avoid softer varieties that might become too mushy.
• Create a Honey Mustard Glaze: For a twist on the finishing touch, swap the maple syrup for an equal amount of honey when whisking with the Dijon mustard. This creates a sweet and tangy honey mustard glaze that is incredibly popular and will be a huge hit with anyone who enjoys dishes like honey mustard chicken. It adds another layer of familiar yet exciting flavor to the dish.
• Add Different Root Vegetables: Beyond sweet potatoes, consider adding other sturdy root vegetables like parsnips, carrots, or even small chunks of butternut squash. Ensure they are cut to a similar size as the sweet potatoes for even cooking.
• Experiment with Herbs: While sage is excellent, you could also try fresh rosemary or thyme sprigs scattered over the pan during roasting for an extra aromatic boost.

Serving Suggestions for a Complete Meal

This Sheet Pan Pork Tenderloin with Apples and Sweet Potatoes is a remarkably complete meal on its own, offering a perfect balance of protein, vegetables, and fruit. However, if you’re looking to round out your dinner or make it even heartier, here are some fantastic ideas:

• Grains for Extra Substance: While not strictly necessary, serving a wholesome grain alongside this dish can add satisfying texture and absorb the delicious pan juices and glaze. Instant Pot basmati rice would be a wonderfully light and aromatic choice that complements the fall flavors beautifully. If you’re feeling a bit more ambitious and desire a creamy, comforting side, consider making Instant Pot risotto. For a nutty, chewy, and highly complementary option that truly enhances earthy autumn flavors, Instant Pot farro is an exceptional pairing.
• Fresh and Crisp Salads: A simple, fresh salad provides a lovely contrast to the richness of the roasted elements. You can keep it effortless by using a store-bought bag of mixed salad greens. Elevate it with a homemade dressing: a creamy maple dressing with black pepper would tie into the glaze, or a honey mustard vinaigrette would also be delicious. For added texture and flavor, top your salad with toasted pecans and very thinly sliced fresh apples, mirroring the fruit in the main dish.
• Artisan Breads for Sopping: A crusty bread is always a welcome addition, perfect for soaking up any remaining juices or glaze. A homemade Dutch oven bread would be absolutely superb, offering a rustic touch. For a more autumnal accompaniment, consider baking apple cinnamon muffins or light and fluffy apple cider muffins. These sweet and spiced baked goods provide a delightful counterpoint to the savory main course.

Storage & Reheating for Leftovers

This sheet pan pork tenderloin dinner is just as delicious the next day! Here’s how to properly store and reheat any leftovers to maintain their quality and flavor.

Refrigerate: To keep your leftovers fresh, transfer the cooled pork tenderloin slices and roasted vegetables into an airtight container. Store it in the refrigerator for up to 4 days. Promptly refrigerating leftovers helps maintain food safety and flavor.

Freeze: For longer storage, this sheet pan dinner freezes well. Place the cooled pork and vegetables in a freezer-safe bag, pressing out as much air as possible, or in an airtight freezer-safe container. It will keep well in the freezer for up to 3 months. Please note that while the flavors will remain, the texture of the vegetables, particularly the Brussels sprouts and apples, may become a bit softer or mushier after freezing, thawing, and reheating. This is a common characteristic of frozen cooked vegetables.

Reheat: To best preserve the texture and prevent the pork from drying out, I highly recommend reheating both the vegetables and pork in a nonstick skillet. Set the skillet over medium heat and coat it with a little cooking spray or a splash of olive oil. Arrange the pork slices on one side of the skillet and the vegetables on the other. Stir the vegetables occasionally and flip the pork slices until everything is thoroughly and evenly heated through. Avoid overheating, as this can make the pork dry and tough. If reheating from frozen, thaw completely in the refrigerator before using the skillet method for best results.

Frequently Asked Questions (FAQ) About Sheet Pan Pork Tenderloin

Here are some common questions about making this delicious and easy sheet pan pork tenderloin recipe:

• What kind of pork tenderloin should I buy? Look for a single pork tenderloin weighing approximately 1 ¼ pounds. Choose pork that has a reddish-pink color, indicating freshness. It’s crucial not to confuse pork tenderloin with pork loin, as they are very different cuts of meat with distinct cooking requirements. Tenderloin is long, thin, and cooks quickly, while pork loin is much thicker and requires a longer cooking time.
• Can I use different vegetables? Absolutely! The beauty of sheet pan dinners is their flexibility. While Brussels sprouts, sweet potatoes, and red onions are fantastic fall pairings, feel free to substitute with other hearty vegetables. Good options include broccoli florets, cauliflower, parsnips, carrots, or even bell peppers. Just ensure that all vegetables are cut into roughly ½-inch chunks for even cooking, similar to the sweet potatoes and apples.
• What type of apples work best for roasting? For roasting, you’ll want a firm, crisp apple that holds its shape well when cooked. Excellent choices include Honeycrisp, Granny Smith (for a tarter flavor), Fuji, Gala, or Braeburn. Avoid softer apples like Red Delicious, as they tend to break down and become mushy during roasting. You can peel the apple if you prefer, but leaving the skin on adds a nice texture and extra nutrients.
• How do I know when the pork tenderloin is perfectly cooked? The most accurate way to determine doneness is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the pork tenderloin. It should register 145°F (63°C) for medium-rare to medium, which is considered safe for pork. The pork will continue to cook slightly as it rests (carryover cooking), so removing it at 145°F ensures it stays juicy.
• Can I prepare this meal ahead of time? You can do some prep work in advance. You can chop all the vegetables and apples and store them in separate airtight containers in the refrigerator for up to a day. The pork rub can also be mixed ahead of time and stored in a small airtight container. However, for the best results in terms of texture and freshness, it’s best to season the pork and toss the vegetables with oil and spices right before roasting.
• Is this recipe healthy? Yes, this sheet pan dinner is a wonderfully balanced and nutritious meal. It’s packed with lean protein from the pork tenderloin, complex carbohydrates and vitamins from the sweet potatoes, and fiber and antioxidants from the Brussels sprouts, apples, and onions. The use of olive oil and a simple maple Dijon glaze keeps it flavorful without excessive fats or sugars. It’s a wholesome option that doesn’t compromise on taste!

Recipe

Sheet Pan Pork Tenderloin with Apples and Sweet Potatoes

5 from 2 votes

By
Rachel Gurk

Prep Time:
15 minutes mins

Cook Time:
30 minutes mins

Total Time:
45 minutes mins

Servings:
4

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This sheet pan pork tenderloin is fall in dinner form! Roasted apples, sweet potatoes, and Brussels sprouts pair with juicy seasoned pork and a fabulous maple Dijon glaze for a flavorful, satisfying dinner.

Ingredients 

For the Vegetable Mixture

• ▢ 8 ounces Brussels sprouts, trimmed and halved
• ▢ 1 medium apple, cored and cut into ½-inch chunks (see note 1)
• ▢ 1 medium sweet potato (about 14 ounces), peeled and cut into ½-inch chunks
• ▢ ½ red onion, cut into ½-inch chunks
• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon coarse ground black pepper

For the Pork

• ▢ 1.25 pounds pork tenderloin (see note 2)
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon dried rubbed sage (not ground sage)
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon coarse ground black pepper

To Finish:

• ▢ 2 tablespoons pure maple syrup (not pancake syrup)
• ▢ 1 teaspoon Dijon mustard (grainy mustard would work, don’t use yellow mustard)

Instructions 

• Preheat oven to 425°F (220°C). Lightly grease a large rimmed sheet pan, or spray with nonstick cooking spray.
• On the sheet pan, toss Brussels sprouts, apples, sweet potatoes, and onions with olive oil, salt and pepper. Spread in a single layer, leaving an open space in the center of the pan for the pork.
  8 ounces Brussels sprouts, trimmed and halved, 1 medium apple, cored and cut into ½-inch chunks, 1 medium sweet potato (about 14 ounces), peeled and cut into ½-inch chunks, ½ red onion, cut into ½-inch chunks, 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
• In a small bowl, stir together olive oil, garlic powder, paprika, sage, salt, and pepper.
  1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried rubbed sage, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
• Pat pork tenderloin dry with paper towels. Rub the seasoning mix evenly over the pork tenderloin. Place lengthwise on the sheet pan.
  1.25 pounds pork tenderloin
• Roast for 25 to 30 minutes, or until a thermometer inserted into the pork reads 145°F (63 °C) and the vegetables are golden and tender (see cooking tip below).
• Meanwhile, whisk together maple syrup and Dijon mustard in a small bowl.
  2 tablespoons pure maple syrup, 1 teaspoon Dijon mustard
• Drizzle the maple‑Dijon glaze over the pork, sprouts, apples and sweet potatoes after you remove the pan from the oven. Lightly stir the vegetable mixture to coat it with the glaze.
• Let the pork rest 5 minutes before slicing into medallions and serving.

Notes

1. Apple: Use a firm, crisp apple, such as Honeycrisp, Granny Smith, or Fuji. Avoid apples that break down easily when they’re cooked. It can be peeled if you prefer.
2. Pork tenderloin: You’ll need one pork tenderloin, about 1 ¼ pounds. Look for pork that’s reddish-pink, rather than pale. Don’t buy pork loin by mistake. Pork loin and pork tenderloin are very different cuts and require different cooking times.
3. Cooking tip: For best results and even cooking, be sure to cut the apple and sweet potatoes into consistent ½-inch chunks. If the pork reaches its internal temperature of 145°F (63°C) before the vegetables/apples are tender, remove the pork from the pan and let it rest, tented with foil, on a cutting board. Return the sheet pan to the oven to finish cooking the remaining ingredients until tender.
4. Storage: Leftover pork and vegetables can be refrigerated in a covered airtight container for up to 4 days, or frozen for up to 3 months. For optimal reheating, warm in a skillet over medium heat. Overheating may cause the pork to become dry or tough.

Nutrition

Calories: 366kcal,
Carbohydrates: 32g,
Protein: 33g,
Fat: 12g,
Saturated Fat: 3g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 7g,
Trans Fat: 0.1g,
Cholesterol: 92mg,
Sodium: 717mg,
Potassium: 1085mg,
Fiber: 6g,
Sugar: 15g,
Vitamin A: 8721IU,
Vitamin C: 53mg,
Calcium: 71mg,
Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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