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Savory Maple Glazed Pork Tenderloin with Roasted Brussels Sprouts

maple glazed pork tenderloin - featured image
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Juicy pork tenderloin is glazed with a sweet and savory maple-balsamic sauce, then roasted alongside crispy Brussels sprouts for a comforting, easy dinner. This recipe is perfect for busy weeknights or cozy gatherings and delivers bold flavor with simple ingredients.

Ingredients

Scale
  • 1.5 lbs pork tenderloin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika (or sweet paprika)
  • 2 tbsp olive oil
  • 1/4 cup pure maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil (for Brussels sprouts)
  • 1/2 tsp salt (for Brussels sprouts)
  • 1/4 tsp black pepper (for Brussels sprouts)
  • 1 tsp fresh thyme (optional)

Instructions

  1. Pat pork tenderloin dry and trim any silver skin or excess fat.
  2. Season pork with salt, black pepper, garlic powder, and smoked paprika. Rub spices in for even coverage.
  3. Let pork sit at room temperature for 15 minutes.
  4. In a small bowl, whisk together maple syrup, balsamic vinegar, Dijon mustard, minced garlic, and red pepper flakes (if using). Adjust to taste.
  5. Preheat oven to 400°F (205°C).
  6. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork on all sides for 2-3 minutes until browned.
  7. Brush half the maple glaze onto the seared pork, coating all sides. Reserve the rest for basting.
  8. Toss halved Brussels sprouts with olive oil, salt, black pepper, and fresh thyme (if using). Arrange on a baking sheet or around pork in the skillet, cut-side down.
  9. Transfer skillet (or both baking sheet and skillet) to oven. Roast for 20-25 minutes, basting pork with remaining glaze halfway through.
  10. Pork is done when a meat thermometer reads 145°F at thickest part. Brussels sprouts should be golden and crispy.
  11. If sprouts aren’t done when pork is, remove pork, tent with foil, and roast sprouts 5 more minutes.
  12. Remove pork from oven, transfer to cutting board, tent with foil, and let rest for 5-10 minutes.
  13. Slice pork into 1/2-inch rounds. Serve with roasted Brussels sprouts and spoon any pan juices over everything.

Notes

Let pork rest after roasting to lock in juices. For extra flavor, toss Brussels sprouts in leftover glaze before roasting. Use a meat thermometer for perfect doneness. Substitute honey for maple syrup if needed. For gluten-free, check Dijon mustard label. Brussels sprouts are best fresh, but can use frozen if thawed and dried.

Nutrition

Keywords: pork tenderloin, maple glaze, roasted Brussels sprouts, easy dinner, comfort food, gluten-free, autumn recipe, weeknight meal

Find it online: https://chrisfeasts.com/savory-maple-glazed-pork-tenderloin-recipe-with-roasted-brussels-sprouts-easy-dinner-idea/