This maple roasted pork tenderloin is an easy, one-pan dinner loaded with cozy fall flavors and caramelized veggies. It's simple enough for weeknights but special enough to make any autumn meal feel extra delicious.
I love a good fall dinner, especially one that looks like you've put in a whole lot more effort than you actually have. This Maple Roasted Pork Tenderloin with Apples and Brussels Sprouts is exactly that. The pork is marinated in a delicious maple mustard mixture, quickly seared until golden, and then roasted in the oven alongside tender apples, Brussels sprouts, and onions. It's an easy, mostly one-pan dinner that makes the house smell absolutely wonderful.
While the maple glazed pork tenderloin is delicious on its own, the real magic is in the pan sauce. Made with the leftover marinade and all those wonderful pork drippings, it's the kind of sauce you'll want to pour over absolutely everything. I especially love serving this with mashed sweet potatoes (butter, sour cream, salt, pepper, and a little cinnamon is all you need) to soak up every last bit.
This is one of my favorite pork tenderloin recipes for a cozy weeknight dinner, but it's also lovely for a fall dinner party or a smaller holiday gathering. It's hearty, full of seasonal flavors, and a nice change from the usual Thanksgiving or Christmas main dishes. Hope you enjoy!
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Other fall recipes you will love.
Equipment
- Cast Iron Skillet - I love my Le Creuset 11.25 inch cast iron skillet and use it multiple times a week. It works perfect for this recipe.
- Cutting board with sharp knife
- Measuring cups and spoons
- Flat whisk (optional) - This Oxo Flat Whisk is perfect for making pan sauces.
Ingredients & Substitutions
- Pork tenderloin: I typically use a 1-2 lb pork tenderloin for this recipe. Pork tenderloin is naturally lean and tender, making it perfect for roasting in the oven. Keep in mind that cooking times will vary depending on the size and thickness of your tenderloin, so I recommend using a meat thermometer to check for doneness.
- Apple cider vinegar: If you prefer a sweeter, less tangy maple glaze, you can substitute pure apple cider or unfiltered apple juice.
- Olive oil: You can substitute avocado oil or another mild-flavored cooking oil.
- Soy sauce: You can substitute coconut aminos for a soy-free alternative, although the finished glaze will be slightly sweeter.
- Maple syrup: Pure maple syrup is essential for that rich, sweet maple flavor. Make sure you're using real maple syrup rather than pancake syrup, which is typically made with corn syrup and artificial flavoring.
- Whole grain mustard: Dijon mustard is a great substitute if you don't have whole grain mustard, or you can reduce the amount slightly if you prefer a milder sauce.
- Brussels sprouts: I highly recommend using fresh Brussels sprouts rather than frozen, as they roast much better and develop delicious caramelized edges. If you're not a fan, you can substitute carrots, cubed butternut squash, or another sturdy roasting vegetable. Just keep in mind that different vegetables may require different cooking times.
- Onion: I love using sweet yellow onion because it becomes wonderfully tender and slightly caramelized as it roasts. White or red onion will also work.
- Apples: You'll need two small apples or one large apple. I recommend a firm, crisp variety like Honeycrisp, Pink Lady, or Granny Smith, as they hold their shape during roasting without turning mushy.
- Butter: You can substitute ghee or a dairy-free butter alternative if preferred.
- Salt & pepper: I recommend kosher salt and freshly ground black pepper for the best results.
Recipe FAQs
Pork must register an internal temperature of 145 degrees F before it is safe to eat.
No one wants to eat raw meat, but we also don't want dry pork!
As all pork tenderloins vary in shape and size, the best way to tell if your meat is cooked through is by using a meat thermometer.
I like this Oxo Meat Thermometer from Amazon.
Pork tenderloin works best because it cooks quickly and stays extremely tender. You can use a small pork loin, but you'll need to increase the roasting time and use a meat thermometer to avoid overcooking.
I recommend it! Even 30 minutes helps the pork absorb flavor and stay juicy. If you're short on time, you can skip the full marinating window, but the flavor won't be quite as deep.
Other one pan recipes for you to enjoy.
Pork Tenderloin with Balsamic Caper Pan Sauce
Made this Maple Roasted Pork Tenderloin with Fall Veggies recipe? Let me know what you think in the comments!
Recipe
Maple Roasted Pork Tenderloin with Fall Veggies
Equipment
- cast iron skillet
Ingredients
- ⅓ cup apple cider vinegar
- ⅓ cup olive oil
- ¼ cup soy sauce
- ¼ cup pure maple syrup
- ¼ cup whole grain mustard
- 1 teaspoon black pepper
- 1-2 lb pork tenderloin
- 1-2 tablespoon olive oil
- 3-4 cups Brussel sprouts, washed and halved
- ½ large onion, cut into medium chunks
- 2 small apples, cored and sliced
- ½ tablespoon butter or ghee
- salt & pepper
Instructions
- Whisk together apple cider vinegar, olive oil, soy sauce, maple syrup, whole grain mustard and pepper until well combined into a marinade.
- Place pork tenderloin in a large freezer bag and pour marinade over it. Let marinate in the fridge for at least 1 hour to overnight.
- Remove pork tenderloin from the fridge and place on a paper towel lined plate. *Do not throw away the marinade!*Gently pat dry and allow the meat to sit at room temperature for at least 15-20 minutes while you prep the veggies.
- Preheat oven to 375 degrees F.Prep the Brussel sprouts, onion and apples and place in a mixing bowl. Pour the leftover marinade on top of the veggies and mix to coat. Set aside.
- Once the pork tenderloin has come to room temperature heat a couple tablespoons of olive oil over high heat in a cast iron pan (or other oven safe skillet) until hot and shimmering.Season all sides of the pork with a little salt and pepper and then carefully place in the preheated pan.*You should immediately hear a sizzle (if you don't, the pan is not hot enough).*Sear for approximately 1 minute on all 4 sides until golden brown.
- Once pork is finished searing take the pan off the heat and use a slotted spoon to transfer veggies and apples to the skillet.*Note* You can move the pork around so that it sits on top of the veggies or is nestled in the middle, your choice.
- Take the remaining marinade (from the bowl of veggies) and pour over the top of the pork tenderloin.
- Place the skillet in the preheated oven and roast at 375 degrees F until veggies are tender and pork reaches an internal temperature of 145 degrees F, around 30-40 minutes.*Note* Because of varying sizes of pork tenderloins the best way to ensure your meat is properly cooked is to use a quick read meat thermometer.
- Remove skillet from the oven and use tongs to place pork on a cutting board or plate. Loosely cover the tenderloin with aluminum foil and allow it to rest for approximately 5 minutes.Then using a slotted spoon (so that you do not pick up the juices from the pan), transfer cooked veggies and apples to a serving dish and cover with foil to keep warm.
- While your pork is resting, add a knob of butter (about ½-1 tbsp) to the remaining juices in the pan and bring to a boil over medium-high heat on the stove.Simmer and reduce the sauce for around 3-4 minutes, whisking often, until it has thickened up to your desired consistency.
- Slice the pork and serve with the roasted veggies and apples and, if desired, a side of your choice (I recommend mashed sweet potatoes), pouring the pan sauce over the top of everything. Enjoy!
Notes
Recipe Notes
Cooking time: Pork tenderloin can vary in size and thickness, so use a meat thermometer to check for doneness. The pork is ready when the thickest part reaches 145°F. Allow it to rest for 5–10 minutes before slicing. Vegetables: Cut the Brussels sprouts, apples, and onions into similar-sized pieces for even roasting. If substituting other vegetables, keep in mind that cooking times may vary. Apples: Choose firm varieties like Honeycrisp, Pink Lady, or Granny Smith that will hold their shape during roasting. Make ahead: Marinate the pork in the refrigerator for up to 24 hours. You can also chop the Brussels sprouts and onions ahead of time to save on prep. Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheating: Reheat covered in a 325°F oven until warmed through, adding a splash of broth or water to prevent the pork from drying out. Pan sauce: If using reserved marinade that has been in contact with raw pork, bring it to a full boil before serving.Nutrition
Kim Guzman
That looks like an awesome tenderloin! Can't wait to try it.
jereonehotoven
This tenderloin looks so moist, I have to try this recipe.
Lillie Burnett
Full disclosure, I’m not a huge fan of pork tenderloin, but Chester adores it so I followed this recipe and he said it was “one of the best meals” of his life. Thanks Jam Jar Kitchen. One happy hubs!
Rebecca
I just noticed that the directions call for soy sauce in the marinade but it isn’t listed in the ingredients. I’ve made this before and obviously it was delicious the first time without the soy or I wouldn’t be back here, just wondering how much soy sauce to add this time?
Thanks!
jamjarkitchen
That’s so weird! Must have got deleted when I did a recipe card update last week. Yikes!
It’s 1/4th cup soy sauce. I’ll get that corrected asap. Thanks for letting me know and so glad you enjoyed it the first time!
Kate Pieri
The recipe was great but one small tweak I had to make was to cook the vegetables and apples for about 15 minutes before putting the pork in. The pork tenderloin was 1.25 lbs and only required about 15 minutes to cook so the vegetables were super under cooked and had to go back in. Next time I’ll cook them ahead.
Robin Camacho
What kind of apples did you use? Does it matte?
Joyce Inch
For a dinner party, I’d like to do as much ahead as possible …. can I go as far as searing the roast before everyone arrives and finish the rest an hr. Before serving?
Emily
Thanks for sharing this recipe. I made it for Christmas but used a vegan loin instead of pork, per a post I saw on a vegan recipes reddit sub. I changed nothing else, except that I didn't need veggies (because I'd made a bunch of other sides). It was straight-forward and turned out fantastic.
Lauren H
I also used a vegan loin (Juicy Marbles) and it came out amazing!
jamjarkitchen
Love that!
Robyn
Same! Have made it several times and am making it again for Christmas.
jamjarkitchen
So glad you enjoyed it!
Cate
This recipe is delicious! It is a one dish meal worthy of having dinner guests!
jamjarkitchen
Hi Cate - So glad you enjoyed it!
Heike
This recipe was delicious and my family enjoyed it very much. I served it as a Family Day (3rd weekend in February here in Ontario) We were snowed in and it seemed like a fun way to celebrate with comfort food!
jamjarkitchen
Hi Heike - I'm so glad y'all enjoyed it!
Lois
Well, that's a keeper! I sometimes find pork tenderloin kind of bland, but this was so good, husband says again please! I used different veggies, (butternut squash, parsnips, carrots and purple onion) and didn't use as much oil, sprayed the pan with cooking spray to sear the pork. The marinade made a delicious sauce to pour over all, and I took your advice and made mashed sweet potatoes (but added cauliflower to the boiling water too). A real special meal.
jamjarkitchen
I’m so happy to hear that! Thank you for trying it and sharing your tweaks. “Again please” is the best kind of review!
Kat
I loved the sound of this and the reviews were awesome! and I was really surprised at how much I didn't like it. The flavors for me were too sharp, too acidic, they didn't come together. I had two 1-1/2 lb tenderloins which I cooked in a 9 x 13 deep casserole dish because everything was not going to fit in the cast iron. I temped the meat while cooking and managed to pull it out at the right time, but the flavors were just meh - even after marinating overnight. The Brussels sprouts (which I halved) were still crunchy at the time I removed the tenderloins, and the apples were overcooked. The sauce cooked up fine but again was way too acidic for my taste. I'm glad others enjoy it.
jamjarkitchen
Hi there! Thank you for giving it a try and I appreciate your detailed feedback. I’m sorry it didn’t come together for you.
Using a deeper casserole dish (especially with two tenderloins) can make a big difference with this recipe. It traps moisture, so instead of the Brussels sprouts getting that direct heat to soften and caramelize, they end up steaming while the apples cook faster and get soft. The extra liquid also concentrates the tangier parts of the marinade.
Totally understand if the flavor profile wasn’t your favorite, but I appreciate you taking the time to share!