Honey-Garlic Pork Tenderloin with Roasted Brussels Sprouts and Apple

Pork tenderloin is the unsung hero of weeknight protein. It cooks fast, takes on glaze like a dream, and when done right, stays juicy despite being a very lean cut. The honey-garlic glaze here, built on honey, garlic, apple cider vinegar, and rosemary, caramelizes into something sticky, sweet, and sharp all at once. The Brussels sprouts and apple roast alongside, the apple wedges going soft and sweet while the sprouts crisp and char at the edges. It's one of those dinners where the whole house catches wind of it an hour before anyone eats, which is its own kind of torture.

Prep15 minutes
Cook35 minutes
Total50 minutes
Servings4

Estimated macros per serving

Calories ~370 · Protein ~38g · Carbs ~33g · Fat ~10g

Ingredients

For the pork:

1½ pounds pork tenderloin, silver skin removed
3 tablespoons honey
4 cloves garlic, minced
2 tablespoons apple cider vinegar
1 tablespoon fresh rosemary, finely chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

For the roasted vegetables:

1 pound Brussels sprouts, trimmed and halved
2 medium apples (Honeycrisp or Fuji), cored and cut into wedges
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper, to taste

Method

Preheat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper.
In a small bowl, whisk together the honey, garlic, apple cider vinegar, and rosemary. Set aside.
Toss the Brussels sprouts and apple wedges with 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Spread in a single layer on the baking sheet, leaving room in the center for the pork.
Pat the pork tenderloin dry and season with salt and pepper. Heat 1 tablespoon olive oil in a skillet over high heat. Sear the tenderloin, rotating to brown all sides (about 3–4 turns, 2 minutes per side, 8 minutes total) until browned on all sides.
Set aside half the glaze in a clean bowl for basting, then brush the tenderloin generously with the rest and nestle it in the center of the baking sheet among the vegetables. The brush and bowl that touched raw pork are done for the night — the reserved glaze and a clean brush handle everything from here.
Roast for 18–22 minutes, basting the pork with the reserved glaze (clean brush) halfway through, until the internal temperature reaches 145°F (63°C) and the Brussels sprouts are charred at the edges. Begin checking at 18 minutes — the thermometer is your best guide. The glaze should be deep amber and sticky.
Rest the tenderloin for 5–10 minutes, tented loosely with foil, then slice into ½-inch medallions. Serve over the roasted Brussels sprouts and apples, drizzling any pan juices over the top.

Variations & Notes

Vegan Swap: Replace the tenderloin with a large block of extra-firm tofu, pressed and cut in half lengthwise. Sear and glaze the same way, and roast for 20 minutes. Replace the honey in the glaze with maple syrup or agave nectar to keep the dish fully vegan.
Paleo-Friendly Adjustment: Swap honey for maple syrup if preferred (both are paleo-friendly).
Extra Hungry: Add a side of mashed sweet potato or roast a second sheet pan of vegetables.
Substitutions: Chicken breast tenderloins work in a pinch: reduce cook time to 15 minutes. Any firm apple variety is fine; avoid Red Delicious (they turn to mush).
Storage: Sliced pork keeps 3–4 days refrigerated. Reheat gently in a 300°F (149°C) oven to avoid drying out. Vegetables reheat best in a hot skillet to restore crispness.