Sheet Pan Pork Tenderloin with Maple Rosemary Brussels Sprouts is a quick and easy dinner recipe.
Sheet Pan Pork Tenderloin with Maple Rosemary Brussels Sprouts
The holiday season is here! Things are so busy this time of year with holiday shopping, holiday parties, and either getting ready to travel for the holidays or host relatives in your own home. All of this craziness can make dinner preparation kind of challenging.
My goal today is to share a recipe with few ingredients that is very simple to make. This Sheet Pan Pork Tenderloin is an easy dinner recipe for you to try.
Here are the main ingredients you’ll need for this Sheet Pan Pork Tenderloin recipe:
- Marinated Fresh Pork Tenderloin (you can use any flavor… or use a non-marinated tenderloin and season it yourself)
- brussels sprouts
- maple syrup
- fresh rosemary
The recipe begins with an already marinated pork tenderloin. This variety of pork is so perfect for this recipe because it has already been seasoned, and you don’t have to wait for anything to marinate.
Where do you buy an already marinated pork tenderloin?
I can find already marinated pork tenderloin at my local markets. Several brands make it.
How to make Sheet Pan Pork Tenderloin with Maple Rosemary Brussels Sprouts:
Since the pork is already marinated with wonderful flavor, you’ll just go ahead and remove it from the packaging and place it in the center of your sheet pan. You don’t have to marinate it or add spices or flavorings to the pork in any way because it’s perfect the way it is. The brussels sprouts are tossed with maple syrup, fresh rosemary and a splash of olive oil. I add in some sliced red onion if I happen to have some on hand, but it’s totally optional. A quick sprinkle of garlic powder, salt and pepper, and the sheet pan pork tenderloin is ready for the oven.
Do you have to use a sheet pan for this recipe?
No, you don’t have to have a sheet pan to make this recipe. But it’s so much easier if you do! If you don’t own a sheet pan, you might consider buying one or two of them. They’re a good price on Amazon. They’re called, “Half Sheet Pans,” and Amazon sells them in a two-pack for under $20. I use them for so many things– roasting vegetables and baking cookies are what I use sheet pans for most.
If you don’t have a sheet pan, you can use any kind of low-lying pan where you can lay out the pork tenderloin with the brussels sprouts surrounding it. Line it with parchment for easier clean-up.
At what temperature is pork safe to eat?
The USDA recommends that it’s safe to cook cuts of pork to 145 degrees F. Then give it a 3-minute rest period. During that time, the temperature will naturally rise a little bit more.
Use a meat thermometer to check the temperature while cooking. I have this Digital Meat Thermometer, and I use it every time I make pork or beef. It’s great because you can insert the probe into the meat, and the probe has a long cord that attaches to the monitor. The monitor sits on your counter and beeps when it reaches the temperature you set.
If you don’t have a meat thermometer, slice into the thickest part of the loin and check that the tenderloin is pale with juices running from the cut. Look for meat that is mostly white with a slight hint of pale pink. The juices should run mostly clear.
When to serve this Sheet Pan Pork Tenderloin recipe:
If you’re looking for a super easy dinner to make during the holiday season, this sheet pan pork tenderloin recipe is certainly festive enough. It’s also perfect for a quick and easy weeknight dinner. I like to make this dinner for just my husband and me, and then we have leftovers to eat the following night.
Here are a few more recipes using marinated Pork:
- Pork with Peach Sauce
- Marinated Pork Loin Sliders
- Grilled Pork and Vegetable Teriyaki Noodle Bowls
- One Pan Pork with Creamy Mushroom Sauce
- Roasted Pork with Blackberry Sauce
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Sheet Pan Pork Tenderloin with Maple Rosemary Brussels Sprouts
Ingredients
- 18.4 ounces Marinated Fresh Pork Tenderloin
- 6 cups brussels sprouts, trimmed and cut in half
- 1 small red onion, sliced (optional)
- ½ cup maple syrup
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh rosemary
- garlic powder, salt and pepper (to taste)
Instructions
- Preheat the oven to 425℉. Line a sheet pan with parchment paper.
- Place the pork tenderloin in the center of the sheet pan. Set aside.
- In a medium bowl, combine the brussels sprouts, onions (if using), maple syrup, olive oil and rosemary. Toss well. Spoon the brussels sprouts around the pork. Sprinkle the brussels with garlic powder, salt and pepper.
- Roast the pork and brussels sprouts 25 to 30 minutes, or until the center of the pork has reached 145℉. Slice the pork and serve with the roasted brussels sprouts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight. Brussels sprouts were phenomenal. Such a sweet roasted taste. Perfect side for the pork loin.
This was great! I refuse to use Smithfield pork, so I subbed a tenderloin from local pastured pork, made up a marinade of tamari, balsamic and some spices, and did the rest your way, but also had to substitute shallots for red onion. Thank you!
Sounds perfect, thank you!
Just wondering if you have a suggestion for a marinade that I could use for the pork. I have an unseasoned one. I was thinking maybe the same thing the brussels are tossed in. What do you think?
That sounds like a good idea. Maybe add a little salt and pepper!
This is such a crowd pleaser, especially for the holiday season.
Dinner just doesn’t get any easier than this!
I love how easy it was to make! So good!
I am always looking for new dinner ideas, so this is perfect!
A beautiful meal! Thanks for making it so doable!