Sheet Pan Maple Dijon Pork Tenderloin with Applewood Smoked Pepper & Sea Salt
This Sheet Pan Maple Dijon Pork Tenderloin features tender pork and seasonal veggies coated in a sweet and tangy glaze with Applewood Smoked Pepper Salt. Finished with Applewood Smoked Sea Salt. It's a cozy, flavorful meal with only one pan to clean!
Ingredients
Pork Tenderloin
2 pork tenderloins (about 2–2½ lbs total)
1 tbsp olive oil
½ tsp kosher salt
Maple Dijon Glaze
¼ cup pure maple syrup
2 tbsp Dijon mustard
1 tbsp whole grain mustard
1 tbsp apple cider vinegar
2 cloves garlic, minced
Vegetables
1 lb Brussel sprouts, halved
1 small red onion, cut into wedges
2 tbsp olive oil
½ tsp kosher salt
Instructions
Step 1: Prepare the Sheet Pan
Preheat oven to 425°F.
Line a large sheet pan with parchment paper.
Step 2: Season the Vegetables
Toss brussel sprouts and red onion with olive oil, Applewood Smoked Pepper, and salt.
Spread evenly on the sheet pan, leaving space in the center for the pork.
Step 3: Prepare the Pork
Pat pork tenderloins dry.
Rub with olive oil and season with Applewood Smoked Pepper and salt.
Place in the center of the sheet pan.
Step 4: Make the Glaze
In a small bowl, whisk together maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, garlic, and Applewood Smoked Pepper.
Brush half of the glaze over the pork.
Step 5: Roast
Roast for 20–25 minutes.
Brush pork with remaining glaze halfway through cooking.
Continue roasting until pork reaches an internal temperature of 145°F.
Step 6: Rest
Remove from oven and tent loosely with foil.
Let rest for 5–10 minutes before slicing.
Serving Recommendations
Arrange sliced pork over the roasted vegetables and garnish with:
Fresh thyme leaves
Chopped parsley
Extra drizzle of maple Dijon glaze
