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Sheet Pan Pork Tenderloin with Apple Cider Sauce

This quick and easy meal is simple to make, perfect for fall, and is super quick! It’s amped up an extra level by a three ingredient apple cider sauce that is drizzled right over the pork. A perfect weeknight meal!

Ingredients

Scale

For the sheet pan

  • 1 pound pork tenderloin
  • 1 teaspoon salt
  • 1 teaspoon coriander
  • 1/2 teaspoon allspice
  • 1 pound brussels sprouts, bottoms cut off and sliced in half (remove any outer leaves that come off – they will burn quickly in the oven)
  • 1 teaspoon olive oil

For the sauce

  • 1 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons stone ground mustard

Instructions

  1. Preheat your oven to 375 degrees
  2. Pat your pork tenderloin dry and rub your seasonings (salt, coriander, allspice, and a little bit of black pepper) evenly across all sides of the tenderloin. Place the seasoned tenderloin on your sheet pan
  3. Add your brussels sprouts to the sheet pan and drizzle with your olive oil along with some salt and pepper. Toss to combine
  4. Bake the pork and brussels in the oven for 30 minutes, taking the sheet pan out half way through to flip the brussels sprouts. Let the pork rest for several minutes before slicing
  5. While the pork is in the oven, make your sauce. Combine the apple cider, apple cider vinegar, and mustard along with a little bit of salt and pepper in a small sauce pan. Bring to a boil. Boil/heavily simmer until reduced and thick. It will take about 15-20 minutes (it takes my stove top 18 when I make this sauce)
  6. When ready to serve, slice the pork and drizzle liberally with the sauce!

Notes

The sauce will thicken slightly as it cools, but if you decide you want it to be thicker, you can throw it back in the pan and keep reducing. If you over reduce the sauce and it’s too thick, stir in a little bit of water until it reaches the consistency you desire

The sauce is yummy over the brussels sprouts, too!

Nutrition