Maple Roasted Pork Tenderloin Recipe

I’m sharing my One Pan Pork Tenderloin recipe where the oven does most of the work and roasted Brussels sprouts, onions and apples mingle with a mustard maple pan sauce that offers a surprising depth of flavor.

I didn’t mean to make something so dramatic, but this Maple Roasted Pork Tenderloin turned into one of my dinner game-changers. The oven does almost all the heavy lifting, and the pork comes out with caramel edges while Brussels sprouts roast up sweet and crisp.

That sweet hit from pure maple syrup sneaks in, then the pan sauce shows up and makes you rethink every boring weeknight dinner you ever loved. It’s kind of loud on flavor, messy to plate sometimes, and honestly it’s my go-to when I want max impact with almost zero effort.

One Pan Pork Tenderloin

Ingredients

• Lean, high in protein, quick cooking, stays juicy when not overcooked, crowd pleaser
• High in fiber and vitamin C, earthy flavor, caramelizes sweetly when roasted
• Adds mellow sweetness and depth, provides carbohydrates and natural sugars, it softens beautifully
• Bright, tart or sweet, add moisture, pectin helps thicken pan sauce naturally
• Pure maple brings warm sweetness, minerals and antioxidants, balances savory, great glaze
• Sharp tangy bite, emulsifies with maple for a glossy sauce, low calorie
• Garlic gives savory depth, thyme adds herbal lift, both boost aroma and flavor

Ingredient Quantities

• 2 pounds pork tenderloin (about 2 small tenderloins)
• 1 pound Brussels sprouts
• 1 large sweet onion
• 2 medium apples (Honeycrisp or Granny Smith)
• 2 tablespoons olive oil
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 cup low sodium chicken broth or bone broth
• 1 tablespoon butter or ghee (optional)
• 1 teaspoon arrowroot or cornstarch (optional)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

How to Make this

1. Preheat oven to 425°F 220°C. Trim any silver skin from the pork, pat dry, then rub the tenderloins with
1.5 teaspoons kosher salt, 1/2 teaspoon black pepper and about 1 tablespoon of the olive oil.

2. Heat a large ovenproof skillet over medium high heat until hot, add the pork and sear about 2 to 3 minutes per side until nicely browned. Transfer the pork to a plate and set aside.

3. Meanwhile halve the Brussels sprouts, peel and slice the onion into thick wedges, core and quarter the apples, and mince both garlic cloves but keep them separate, one for the veggies one for the sauce.

4. Toss the sprouts, onion and apples in the same skillet with the remaining 1 tablespoon olive oil, a pinch of salt and pepper and half the thyme. Spread them in an even layer and nestle the seared pork on top.

5. Drizzle the pork with the maple syrup, then roast in the oven about 18 to 22 minutes or until an instant read thermometer in the thickest part reads 145°F. Dont skip the temp check or you might overcook it.

6. While the roast finishes make the pan sauce: whisk together the Dijon, apple cider vinegar, remaining minced garlic, remaining thyme, and 1/2 cup low sodium chicken or bone broth.

7. When pork is done remove it to a cutting board and tent loosely with foil to rest for 5 to 10 minutes. Put the skillet with the vegetables on the stove over medium heat, pour in the sauce mixture and scrape up the browned bits, simmer to reduce for 2 to 3 minutes.

8. If you want a thicker glossy sauce mix 1 teaspoon arrowroot or cornstarch with 1 tablespoon cold water and whisk into the simmering sauce until it thickens. Stir in 1 tablespoon butter or ghee off the heat for extra shine and richness, taste and adjust salt and pepper.

9. Slice the pork into medallions, arrange over the roasted Brussels sprouts, onions and apples, and spoon the mustard maple pan sauce over everything. Let it sit a minute so the juices mingle.

10. Serve warm, and remember letting the meat rest was the trick to juicy tenderloin, dont rush it.

Equipment Needed

1. Large ovenproof skillet (cast iron or stainless steel)
2. Sharp chef’s knife
3. Cutting board
4. Instant-read meat thermometer — dont skip it
5. Tongs or long-handled spatula
6. Small mixing bowl and whisk
7. Measuring spoons and a 1/2 cup measuring cup
8. Plate and aluminum foil for resting the pork

FAQ

Maple Roasted Pork Tenderloin Recipe Substitutions and Variations

• Pork tenderloin: swap for a boneless pork loin roast (will need more roast time, aim for the same 145°F), or thick center‑cut boneless pork chops for a quicker cook, or turkey tenderloin if you want something leaner.
• Brussels sprouts: use halved cauliflower florets, broccolini, or trimmed green beans, roast time’s about the same for cauliflower and broccolini but green beans cook faster.
• Pure maple syrup: sub with honey, dark brown sugar (mix 3 tbsp sugar with 1 tbsp warm water), or agave nectar as a 1-for-1 swap, the flavor will be a bit different.
• Dijon mustard: try whole grain or stone‑ground mustard for texture, yellow mustard works in a pinch, or use 1 tsp dry mustard mixed with 1 tsp water.

Pro Tips

– Pull the pork a few degrees early: take it out at about 140 to 142 F because carryover will bring it to 145 while it rests. Tent loosely and dont slice for at least 5 minutes, otherwise the juices run out and it gets dry.

– Get the pan really hot and pat the meat bone dry before searing, you want that brown crust for flavor. Use an oil with a higher smoke point if the pan starts smoking. Also dont crowd the pan or the veggies will steam instead of caramelize.

– Cut the Brussels sprouts even and place them cut side down so they brown better. If you like firmer apples add them later in the roast, about halfway through, otherwise they just turn mushy. Toss apple pieces in a little lemon or vinegar if you want them brighter and less brown.

– Use the browned bits in the pan, deglaze with the broth and vinegar and reduce the sauce a bit so it concentrates, taste and then adjust salt. If you want a glossy thicker sauce mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk in, then stir in a tablespoon of butter off the heat for shine.