Ingredients

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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 425°F. Lightly grease a large rimmed sheet pan, or spray with nonstick cooking spray.
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Step 2

  • On the sheet pan, toss Brussels sprouts, apples, sweet potatoes, and onions with olive oil, salt and pepper.
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Step 3

  • Spread in a single layer, leaving an open space in the center of the pan for the pork.
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Step 4

  • In a small bowl, stir together olive oil, garlic powder, paprika, sage, salt, and pepper.
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Step 5

  • Pat pork tenderloin dry with paper towels. Rub the seasoning mix evenly over the pork tenderloin.
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Step 6

  • Place lengthwise on the sheet pan.
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Step 7

  • 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).
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  • Length: 25 minutes

Step 8

  • Meanwhile, whisk together maple syrup and Dijon mustard in a small bowl.
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Step 9

  • 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.
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Step 10

  • Let the pork rest 5 minutes before slicing into medallions and serving.
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  • Length: 5 minutes