Sheet-Pan Maple Dijon Pork Tenderloin
A sweet-and-savory weeknight main with roasted carrots and Brussels sprouts built right into the pan.
Ingredients
- 1 pork tenderloin (about 1¼ pounds)
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 3 carrots (cut into sticks)
- 12 ounces Brussels sprouts (halved)
- Salt and black pepper
Instructions
- Heat the oven to 425°F. Whisk Dijon, maple syrup, olive oil, vinegar, and garlic powder.
- Toss carrots and Brussels sprouts with oil, salt, and pepper on a sheet pan. Roast briefly to give the vegetables a head start.
- Season pork with salt and pepper, then brush all over with the maple-Dijon mixture. Add it to the pan with the vegetables.
- Roast until the pork is cooked through and the vegetables are tender and caramelized. Rest the pork before slicing.
- Slice and serve with the roasted vegetables and any juices from the pan.