Savory Maple Glazed Pork Tenderloin Recipe with Roasted Brussels Sprouts – Easy Dinner Idea

Let me just set the scene for you: the aroma of maple syrup and garlic swirling around juicy pork tenderloin, all while Brussels sprouts sizzle and caramelize in the oven. There’s something magical about the way sweet maple glaze mingles with the savory notes of perfectly roasted pork—it’s the kind of smell that stops everyone in their tracks (honestly, the dog sits by the oven and waits for a miracle). The first time I whipped up this savory maple glazed pork tenderloin, it was a chilly autumn evening—one of those nights where you crave something hearty but not heavy. I remember slicing into the tenderloin, the glaze glistening on top, and thinking, “This is it. This is comfort food, but with a little grown-up flair.”

Years ago, when I was knee-high to a grasshopper, pork was always on the dinner table for Sunday suppers. My grandma would season it with salt and pepper, toss it in the oven, and that was that. But after stumbling upon maple syrup as a glaze ingredient (thank you, farmers’ market taste test!), everything changed. The first bite was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. My family couldn’t stop sneaking bites off the cutting board, and even my pickiest eater declared it “the best pork ever.”

Let’s face it, this savory maple glazed pork tenderloin is dangerously easy yet delivers pure, nostalgic comfort. It’s perfect for potlucks, Sunday dinners, or when you want to brighten up your Pinterest feed with something mouthwatering. I’ve tested this recipe more times than I care to admit—in the name of research, of course—and it’s become a staple for family gatherings and gifting leftovers to neighbors. It genuinely feels like a warm hug on a plate. If you’re searching for a recipe that combines sweet, savory, and a little veggie magic, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After years of tinkering with pork tenderloin recipes (including a few overcooked disasters—trust me, I’ve been there), I landed on this savory maple glazed pork tenderloin with roasted Brussels sprouts as my go-to easy dinner idea. Here’s why you’ll fall for it:

• Quick & Easy: Ready in under 45 minutes, which means more time for relaxing and less time fussing in the kitchen. Perfect for busy weeknights or last-minute dinner invites!
• Simple Ingredients: No fancy grocery trips required; you probably have everything you need already (maple syrup, pork, and a handful of spices).
• Perfect for Gatherings: Great for Sunday family dinners, cozy weeknight meals, or even holiday feasts. It looks impressive but is secretly so simple.
• Crowd-Pleaser: Even picky eaters love the sweet-savory combo, and Brussels sprouts get a crispy upgrade that converts skeptics into fans.
• Unbelievably Delicious: The balance of sticky maple glaze, garlicky undertones, and juicy pork is next-level comfort food. The roasted Brussels sprouts add an earthy crunch that rounds out the meal.

This savory maple glazed pork tenderloin recipe stands out because I use pure maple syrup and a splash of balsamic vinegar for depth. No artificial sweeteners, just honest flavor. The glaze caramelizes beautifully, locking in juices for a melt-in-your-mouth texture. I also roast the Brussels sprouts right alongside the pork, letting them soak up those pan juices (seriously, do not skip this step!).

What makes this recipe different? It’s not just another pork-and-veggies dinner. It’s the kind that makes you close your eyes after the first bite, savoring the sweet and savory harmony. You get all the comfort, none of the fuss. Whether you’re impressing guests or just turning a Wednesday into something memorable, this easy dinner idea delivers every single time.

What Ingredients You Will Need

This savory maple glazed pork tenderloin uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—without the fuss. Most items are pantry staples, and you can swap a few based on what’s on hand or your taste preferences.

• For the Pork Tenderloin:
  • Pork tenderloin (1.5 lbs / 680g) – lean and tender, the star of the show
  • Salt (1 tsp / 5g) – enhances natural flavors
  • Black pepper (½ tsp / 2g) – freshly ground adds a kick
  • Garlic powder (1 tsp / 5g) – for subtle depth
  • Smoked paprika (½ tsp / 2g) – adds a hint of smokiness (use sweet paprika if you prefer)
  • Olive oil (2 tbsp / 30ml) – helps sear and keeps the meat juicy
• For the Maple Glaze:
  • Pure maple syrup (¼ cup / 60ml) – go for grade A, real stuff for best results
  • Balsamic vinegar (2 tbsp / 30ml) – gives the glaze depth and balances sweetness
  • Dijon mustard (1 tbsp / 15g) – adds tang and complexity
  • Minced garlic (2 cloves / 10g) – fresh is best, but jarred works in a pinch
  • Red pepper flakes (¼ tsp / 1g) – optional, for a little heat
• For the Roasted Brussels Sprouts:
  • Brussels sprouts (1 lb / 450g), trimmed and halved – choose bright green, firm sprouts
  • Olive oil (2 tbsp / 30ml) – helps them crisp up
  • Salt (½ tsp / 2g) – brings out their natural flavor
  • Black pepper (¼ tsp / 1g) – just enough for a subtle kick
  • Optional: Fresh thyme (1 tsp / 1g) – for herby notes
• Substitution & Sourcing Tips:
  • Use honey if you’re out of maple syrup (the flavor will be slightly different—but still tasty)
  • Swap balsamic vinegar with apple cider vinegar for a lighter glaze
  • For gluten-free needs, double-check your Dijon mustard brand
  • Try avocado oil instead of olive oil for roasting if you prefer
  • In spring, swap Brussels sprouts for asparagus or baby carrots

I recommend sourcing pork from your local butcher or trusted grocer—look for a tenderloin with a little marbling for maximum juiciness. For maple syrup, I love using Vermont or Canadian brands; they just seem richer. And always, always use fresh garlic if you can—makes a world of difference.

Equipment Needed

You don’t need a fancy kitchen setup for this savory maple glazed pork tenderloin recipe—just a few trusty tools:

• Large oven-safe skillet or roasting pan (cast iron works wonders for a crispy sear)
• Small mixing bowl (for whisking up the maple glaze)
• Sharp chef’s knife (for trimming and slicing pork and Brussels sprouts)
• Cutting board (preferably non-slip)
• Meat thermometer (essential for perfect doneness—no guessing!)
• Aluminum foil (for resting the cooked pork)
• Baking sheet (if you want to roast Brussels sprouts separately)
• Tongs (helpful for turning and serving)

I’ve made this recipe in a stainless steel pan and a cast iron skillet—the cast iron always wins for caramelization. If you don’t have a meat thermometer, you can check doneness by slicing into the thickest part (look for a slight blush, not raw pink). As for budget-friendly options, a regular baking sheet lined with parchment paper works just fine for the Brussels sprouts. Keep your cast iron well-oiled, and it’ll last forever (mine’s older than me, and still going strong).

Preparation Method

1. Prep the Pork Tenderloin:
   • Pat the pork dry with paper towels. Trim any silver skin or excess fat.
   • Season all sides with 1 tsp (5g) salt, ½ tsp (2g) black pepper, 1 tsp (5g) garlic powder, and ½ tsp (2g) smoked paprika. Rub the spices in for even coverage.
   • Let the pork sit at room temperature for 15 minutes—this helps it cook evenly and stay tender.
2. Make the Maple Glaze:
   • In a small bowl, whisk together ¼ cup (60ml) pure maple syrup, 2 tbsp (30ml) balsamic vinegar, 1 tbsp (15g) Dijon mustard, 2 cloves (10g) minced garlic, and ¼ tsp (1g) red pepper flakes (if using).
   • Taste and adjust: add a pinch more mustard for tang, or more maple syrup if you want it sweeter.
3. Sear the Pork:
   • Preheat your oven to 400°F (205°C).
   • Heat 2 tbsp (30ml) olive oil in a large oven-safe skillet over medium-high heat.
   • Place pork tenderloin in the hot skillet. Sear each side for 2-3 minutes, until browned and caramelized. Don’t move the pork around too much—let it get that good crust.
   • If you notice burnt bits, reduce heat slightly and add a splash of water to loosen the glaze later.
4. Apply the Maple Glaze:
   • Brush half the maple glaze onto the seared pork, coating all sides. Reserve the rest for basting.
   • If the glaze pools in the pan, spoon it over the pork so it doesn’t just burn on the surface.
5. Prep the Brussels Sprouts:
   • While the pork sears, toss halved Brussels sprouts (1 lb / 450g) with 2 tbsp (30ml) olive oil, ½ tsp (2g) salt, ¼ tsp (1g) black pepper, and 1 tsp (1g) fresh thyme (if using).
   • Spread out on a baking sheet or arrange around the pork in the skillet.
   • Make sure sprouts are cut-side down for max caramelization.
6. Roast Everything:
   • Transfer skillet (or both baking sheet and skillet) to the oven. Roast for 20-25 minutes, basting pork with remaining glaze halfway through.
   • Pork is done when meat thermometer reads 145°F (63°C) at thickest part. Brussels sprouts should be golden and crispy.
   • If sprouts aren’t done when pork is, remove pork, tent with foil, and roast sprouts 5 more minutes.
7. Rest and Slice:
   • Remove pork from oven and transfer to cutting board. Tent with foil and let rest for 5-10 minutes (locks in juices—don’t skip!).
   • Slice pork into ½-inch (1-cm) rounds. Serve with roasted Brussels sprouts, spooning any pan juices over everything.

Personal Tips: If your glaze starts to burn, add a splash of chicken broth to the pan. For extra flavor, toss the Brussels sprouts in a little leftover glaze before roasting. And always let the pork rest—otherwise, you’ll lose all those lovely juices.

Cooking Tips & Techniques

Let me save you a little heartache with some tried-and-true techniques for this savory maple glazed pork tenderloin recipe:

• Searing is Key: Always get a good, golden crust on your pork before roasting. It locks in flavor and gives that irresistible look.
• Don’t Overcook: Pork tenderloin dries out fast. Use a meat thermometer—145°F (63°C) is your magic number. I’ve overdone it before, and the difference is night and day!
• Multi-Tasking: Prep Brussels sprouts while pork sears. You can even mix the glaze as the oven preheats. Makes the whole process way smoother.
• Basting for Flavor: Brush maple glaze on halfway through roasting. It caramelizes and creates those sticky bits everyone fights over.
• Rest, Rest, Rest: Letting the pork sit after roasting locks in juices. I used to slice right away (impatience, you know!), but learned my lesson—juices everywhere except in the meat.
• Pan Management: If using cast iron, deglaze with a splash of broth after roasting and drizzle over sliced pork for extra juiciness.
• Brussels Sprouts Placement: Cut-side down on the pan equals crispy edges. Don’t crowd them, or they’ll steam instead of roast.

My biggest failures with this recipe always came from rushing. Slow down, follow the cues (golden crust, fragrant garlic, slightly firm sprouts), and you’ll end up with a dinner that looks and tastes like you spent hours—when you really didn’t.

Variations & Adaptations

This savory maple glazed pork tenderloin recipe is super flexible. Here are some easy ways to make it your own:

• Low-Carb/Keto: Swap maple syrup for a sugar-free alternative. The pork is still juicy, and the glaze keeps its shine (I’ve tried it with monk fruit syrup—still yummy).
• Vegetarian Adaptation: Use the maple glaze on thick slices of roasted cauliflower instead of pork. Pair with the Brussels sprouts for a hearty main.
• Seasonal Twist: In spring, roast asparagus or baby carrots in place of Brussels sprouts. In winter, add parsnips or sweet potatoes to the pan.
• Spicy Version: Double the red pepper flakes, or add a splash of sriracha to the glaze for a fiery kick.
• Allergen Substitutions: For mustard allergies, use a little mayonnaise or yogurt in the glaze for tang. For garlic allergies, skip or use a pinch of asafoetida.

My personal favorite adaptation is swapping half the maple syrup for orange juice—adds a citrusy brightness that’s perfect for holiday dinners. Feel free to get creative with herbs, too. Rosemary or sage work beautifully with pork (especially in fall).

Serving & Storage Suggestions

This savory maple glazed pork tenderloin is best served warm, straight from the oven. Slice the pork into medallions, arrange alongside the crispy roasted Brussels sprouts, and drizzle with any leftover pan glaze for a glossy finish. If you want to fancy it up, sprinkle with chopped fresh parsley or thyme before serving.

Pair this easy dinner idea with creamy mashed potatoes, wild rice, or a simple green salad. For beverages, a crisp apple cider or a light Pinot Noir complements the maple and pork flavors perfectly.

Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, microwave gently or warm in a low oven (300°F/150°C) covered with foil to prevent drying out. The flavors develop even more overnight—sometimes the sprouts taste even sweeter the next day!

If you want to freeze, slice the pork and freeze in portions with a little glaze spooned on top. Brussels sprouts freeze okay, but they’re best fresh. Reheat from frozen in the oven for best texture.

Nutritional Information & Benefits

Each serving (about 6 oz pork and 1 cup Brussels sprouts) provides roughly:

• Calories: 340
• Protein: 32g
• Carbohydrates: 18g
• Fat: 12g
• Fiber: 4g
• Sugar: 8g

Pork tenderloin is lean and packed with protein, supporting muscle health and satiety. Brussels sprouts deliver fiber, vitamin C, and antioxidants—great for digestion and immune support. Maple syrup, used in moderation, adds natural sweetness and trace minerals. This recipe is naturally gluten-free, low in carbs (especially with syrup swaps), and can be customized for most dietary needs. Watch for mustard and garlic if you have allergies.

Personally, I love this recipe for how it balances comfort and nutrition. It’s hearty, satisfying, and leaves you feeling good—not weighed down. Makes weeknight dinners feel a little special, without any guilt.

Conclusion

So, if you’re looking for an easy dinner idea that’s bursting with flavor, this savory maple glazed pork tenderloin with roasted Brussels sprouts might just be your new favorite. It’s got everything: sweet, savory, crispy veggies, and that melt-in-your-mouth pork. Plus, it’s simple enough for a weeknight, yet impressive for guests.

Don’t be afraid to tweak the glaze or swap out veggies—make it yours! I love how this recipe brings people together, and I’m always eager to hear how folks customize it. Honestly, it never gets old. If you give it a try, please leave a comment, pin it to your Pinterest board, or share your version on social media. Let’s keep the comfort food magic going!

Here’s to cozy dinners, happy taste buds, and new family favorites. You’ve got this—now go make something delicious!

Frequently Asked Questions

How do I know when the pork tenderloin is done?

Use a meat thermometer and check the thickest part—it should read 145°F (63°C). The pork will be slightly pink and super juicy.

Can I prepare the savory maple glazed pork tenderloin ahead of time?

Yes! You can season and glaze the pork up to 24 hours in advance. Store covered in the fridge, then roast when ready.

What if I don’t have maple syrup?

Honey is a great substitute—just expect a slightly different flavor. The glaze will still caramelize beautifully.

Can I use frozen Brussels sprouts?

Fresh is best for roasting, but you can use frozen in a pinch. Thaw and pat dry before tossing with oil and seasoning.

Is this recipe gluten-free?

Yes, as long as your Dijon mustard is certified gluten-free. The rest of the ingredients are naturally gluten-free.

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