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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


  • 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


  • 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.


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