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Balsamic Pork Tenderloin With Brussels Sprouts – Simple, Bold, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1–1.5 lb pork tenderloin, trimmed of silver skin
  • 1 lb Brussels sprouts, trimmed and halved
  • 3 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil, divided
  • 1 tbsp Dijon mustard
  • 1 tbsp honey (or maple syrup)
  • 3 garlic cloves, minced
  • 1 tsp dried thyme (or 2 tsp fresh, chopped)
  • 1/2 tsp dried rosemary (or 1 tsp fresh, chopped)
  • 1/2 tsp smoked paprika (optional, for depth)
  • Kosher salt and freshly ground black pepper
  • 1 tbsp butter (optional, for finishing)
  • Lemon wedges (optional, for serving)

Method
 

  1. Preheat the oven. Set your oven to 425°F (220°C). Place a large sheet pan inside to heat up. A hot pan helps the sprouts crisp and brown.
  2. Prep the pork. Pat the tenderloin dry with paper towels. Trim any silver skin. Season all over with 1–1.5 tsp salt and plenty of black pepper.
  3. Make the balsamic glaze. In a small bowl, whisk together balsamic vinegar, Dijon, honey, minced garlic, thyme, rosemary, smoked paprika, and 1 tbsp olive oil. Taste and adjust salt and pepper.
  4. Marinate briefly. Rub half the glaze over the pork and let it sit while you prep the sprouts (10–15 minutes is enough). Reserve the rest of the glaze for later.
  5. Season the Brussels sprouts. In a bowl, toss the halved sprouts with 1 tbsp olive oil, salt, and pepper. If any sprouts are very large, quarter them so they roast evenly.
  6. Sear the pork. Heat a large oven-safe skillet over medium-high. Add a drizzle of oil if needed. Sear the pork 1–2 minutes per side until browned. This builds flavor and starts caramelization.
  7. Roast everything together. Carefully remove the hot sheet pan from the oven. Spread the sprouts cut-side down. Place the seared pork in the center. Brush the tenderloin with a little more of the reserved glaze.
  8. Cook to temperature. Roast for 12–16 minutes, flipping the pork once and stirring the sprouts halfway. Begin checking the pork at 12 minutes. You’re aiming for an internal temperature of 140–145°F (60–63°C) at the thickest part.
  9. Glaze and rest. Brush the remaining glaze over the pork in the last 2–3 minutes, or right after it comes out. Let the pork rest on a cutting board for 5–10 minutes so the juices redistribute.
  10. Finish and serve. Toss the sprouts with the pan drippings and 1 tbsp butter if using. Slice the pork into 1/2-inch medallions. Serve with sprouts and a squeeze of lemon for brightness.