This sheet pan pork tenderloin bakes to perfection in 35 short minutes, topped with a simple but delicious maple-mustard sauce. Surrounding it are tender, caramelized Brussels sprouts and sweet butternut squash.

Sheet pan dinners are an easy way to make a full meal in one fell swoop. Just combine your meat (chicken, pork, beef, tofu, fish) with chopped vegetables that have a similar cooking time on a rimmed baking sheet, toss with oil, salt, pepper, and any other flavorings you like, pop the pan in the oven and wait for the timer to ding—dinner’s ready!

Baked pork tenderloin is one of my ideal weeknight meats because it’s quick to cook (35 minutes), naturally tender, and its mild flavor means it can go with just about any flavoring. Even with simple olive oil, salt, and pepper, it’s great! But to add a little more flavor—with minimal effort and mess—I like to stir together pure maple syrup and spicy, grainy mustard and use that as a quick sauce for the pork. Maple and mustard pair so well, especially for a comforting fall/winter meal. A note about mustard: I prefer to use grainy brown mustard (you’ll see it labelled “spicy brown mustard” in stores) but any kind you like will work.

Optional: Marinate the pork for extra flavor. Combine the pork and maple-mustard mixture in gallon-sized plastic bag, press as much air out of the bag as you can, and seal it. Turn the bag a few times to coat the pork on all sides. Refrigerate for 30 minutes and up to 24 hours. When you’re ready to cook, remove the pork from the bag, discarding the remaining liquid.

Other pork recipes you might like:

Pork Tenderloin with Ah So Sauce

Pork Tenderloin with Honey, Dijon and Apricot Preserves

Pork Tenderloin with BBQ Dry Rub

Print Recipe

5 from 3 votes

Sheet Pan Pork Tenderloin with Brussels Sprouts and Butternut Squash

This sheet pan pork bakes to perfection in 35 short minutes, topped with a simple but delicious maple-mustard sauce. Surrounding it are tender, caramelized brussels sprouts and sweet butternut squash.

Course: Dinner, entree, Main Course

Keyword: butternut squash pizza, fall recipe, maple mustard sauce, maple mustsard marinade, pork recipe, pork tenderloin, roasted brussels sprouts, sheet pan meal, sheet pan pork

Servings: 6

Calories: 257kcal

Author: Andie Mitchell

Ingredients

• 1.5 to 2 lb pork tenderloin
• 2 cups brussels sprouts cut in half
• 1/2 large butternut squash peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 1/2 tbsp spicy brown mustard (or Dijon)
• 4 tbsp pure maple syrup

Instructions

• Optional: Marinate the pork for extra flavor. In a small bowl, stir together the mustard and maple syrup. Pour the maple-mustard mixture into a gallon-sized plastic bag, add the pork, press as much air out of the bag as you can, and seal it. Turn the bag a few times to coat the pork on all sides. Refrigerate for 30 minutes and up to 24 hours, turning the bag over occasionally. When you’re ready to cook, remove the pork from the bag, discarding the remaining liquid.
• Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with foil.
• Scatter the brussels sprouts and squash on the baking sheet. Add the oil and toss to evenly coat the veggies. Season them liberally with salt and pepper.
• Move the veggies to make space for the pork in the center of the sheet pan and place the pork on the pan.
• In a small bowl, stir together the mustard and maple syrup. Pour over the pork, turning it over to coat both sides. (If you've marinated the pork, simply place the marinated tenderloin on the baking sheet.)
• Roast for about 35 minutes, until the internal temperature of the pork registers 145 degrees F on a thermometer. Transfer the pork to a cutting board and let rest for 5 to 10 minutes before slicing. Serve with the brussels sprouts and butternut squash.

Nutrition

Calories: 257kcal | Carbohydrates: 19g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 113mg | Potassium: 815mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6870IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 2mg