Pork tenderloin roasts quickly and stays lean, and pairing it with Brussels sprouts and apple wedges brings a little sweetness that plays well against the savory meat. Everything cooks on one pan, which keeps the whole thing low-effort. For another one-pan roast, try our Lamb and Roasted Carrot Sheet Pan with Mint.
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil, divided
- 1 tsp fine sea salt, divided
- 1 lb Brussels sprouts, halved
- 1 apple, cored and cut into wedges
- 1 tbsp fresh thyme, chopped
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts and apple wedges with 1 tbsp olive oil, half the salt, and thyme on a sheet pan.
- Rub pork tenderloin with remaining olive oil and salt, then nestle it among the Brussels sprouts.
- Roast for 20-25 minutes, until pork reaches 145°F (63°C) internally, stirring the vegetables halfway through.
- Let pork rest 5 minutes, then slice. Drizzle everything with apple cider vinegar before serving.
Nutrition Facts (per serving)
| Calories | 350 |
| Total fat | 14g |
| Total carbohydrates | 18g |
| Dietary fiber | 5g |
| Protein | 32g |
| Sodium | 470mg |
Why This Is Good for Your Gut
Brussels sprouts are rich in fiber and sulforaphane, a compound that supports the body's natural detoxification enzymes, while pork tenderloin offers lean protein with minimal saturated fat. The apple adds natural sweetness and pectin without pushing the meal outside a low-carb range.
Cut the Brussels sprouts to a similar size as the apple wedges so everything roasts evenly. Our Rosemary Roasted Chicken with Sweet Potato and Green Beans uses the same one-pan logic with a different protein.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
