Thanksgiving’s creeping up, and honestly, who wants to wrangle a giant turkey every single year? This Maple Glazed Pork Tenderloin with Roasted Brussels Sprouts is sweet, savory, and just a little bit fancy—no wrestling moves required.
You’ll impress your family, wow your friends, and maybe even get a nod from that cousin who swears off anything green.
Juicy pork, a maple glaze, and crisp brussels sprouts just work. It’s simple, it’s tasty, and it’s a little unexpected for Thanksgiving.
Cleanup? Way easier. More time for arguing over board games or sneaking extra pie. That’s a win.
So, why not try something new? Your taste buds—and your kitchen timer—will be grateful. Grab your apron. Let’s make this Thanksgiving legendary, turkey-free.
Contents
- 1 Equipment
- 2 Ingredients
- 3 Instructions
- 4 What You Need To Know
- 5 Frequently Asked Questions
- 5.1 How can I prevent my Brussels sprouts from turning as mushy as my Uncle Bob’s ‘famous’ stuffing?
- 5.2 What’s the secret to getting a maple glaze so shiny it puts grandma’s antique silver to shame?
- 5.3 Can I use sweet potatoes instead of regular ones, or will that cause a family food fight?
- 5.4 Is there a magic trick to keeping the pork tenderloin juicier than gossip at the dinner table?
- 5.5 Which Veggies Can Actually Steal the Spotlight from Brussels Sprouts?
- 5.6 How to Give Pork Tenderloin a Real Fall Vibe (Without More Pumpkin Spice)
- 6 Author
Equipment
Want to be a pork tenderloin legend? The right gear helps. No chef’s hat required (unless you’re feeling it).
Essentials:
- Cutting board: For all your chopping dreams.
- Sharp knife: Because tearing meat isn’t exactly appetizing.
- Mixing bowl: To marinade the pork without redecorating the kitchen.
A large oven-safe skillet or a sheet pan is key. You’ll sear, then roast.
If your skillet isn’t oven-safe, start on the stove and finish in a baking dish. No big deal.
Here’s a quick look at what you’ll need:
| Tool | Use |
|---|---|
| Cutting Board | Chopping veggies & pork |
| Sharp Knife | Slicing pork and Brussels sprouts |
| Skillet/Sheet Pan | Searing and roasting |
| Mixing Bowl | Making the marinade |
| Tongs/Spatula | Flipping pork like a pro |
Aluminum foil or parchment paper is your friend if you hate dishes. Who doesn’t?
Grab a meat thermometer if you want to skip the guessing game. Safety’s good, but let’s be honest, taste is better.
Measuring cups and spoons are handy for the maple glaze. Eyeballing is fun until it isn’t.
And, yes, you’ll need an oven. No shortcuts to glory this time.
Ingredients
No wild goose chase at the grocery store here. Most of these are Thanksgiving classics (and your apron from last year is still welcome).
Here’s what you’ll need to make your pork tenderloin the star and your Brussels sprouts the talk of the table:
| Ingredient | Amount |
|---|---|
| Pork tenderloin | 2 (about 1 lb each) |
| Fresh Brussels sprouts | 1 ½ pounds |
| Olive oil | 2 tablespoons |
| Pure maple syrup | ¼ cup |
| Dijon mustard | 2 tablespoons |
| Apple cider vinegar | 1 ½ tablespoons |
| Garlic cloves (minced) | 3 |
| Fresh thyme or dried thyme | 1 tablespoon fresh (or 1 teaspoon dried) |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Unsalted butter | 1 tablespoon |
If you’re feeling adventurous, check out a similar maple glazed pork tenderloin recipe for a little extra inspiration.
Remember, you’re the chef today. Hat optional, confidence mandatory.
Instructions
- Preheat your oven. Don’t just stare at it—turn it on.
- Pat the pork dry. Pretend you’re toweling off a tiny pet.
- Rub the pork with olive oil, salt, pepper, and dried thyme. It’s basically a spa day for meat.
- Heat a skillet over medium-high. Sear the pork on all sides till golden brown.
- Toss the Brussels sprouts with olive oil, salt, and pepper. They should look a little glossy and ready.
- Place the seared pork on a sheet pan. Give it some space.
- Arrange the Brussels sprouts around the pork, like fans at a concert.
- In a small bowl, whisk together maple syrup and Dijon mustard. Pour the glaze over the pork—don’t be shy.
- Roast everything until the pork’s cooked through and the Brussels sprouts are golden and crisp.
- Let the pork rest a few minutes. It earned it. Then slice and serve with those sprouts tagging along.
What You Need To Know
Thinking about skipping the turkey this year? This maple glazed pork tenderloin is a game-changer—easy enough for a weeknight, but it’s got that Thanksgiving flair.
It’s got a sweet, sticky glaze and those crispy Brussels sprouts on the side. The whole thing comes together pretty fast, so you’re not chained to the kitchen all afternoon.
Got picky eaters? This dish is surprisingly crowd-pleasing. And really, isn’t it nice to have something on the table that feels special but doesn’t demand a culinary degree?
Don’t stress about perfection here. The pork is forgiving, and the glaze does most of the heavy lifting. If you’re nervous, grab a meat thermometer—no shame in double-checking.
And if you want to riff on the sides or swap in other veggies, go for it. Thanksgiving’s supposed to be fun, not a test.
Frequently Asked Questions
Crisp Brussels sprouts, shiny maple glaze, and the juiciest pork on the block are within your reach. Swapping veggies or adding seasonal twists can keep even the pickiest family member happy—no pumpkin spice required.
How can I prevent my Brussels sprouts from turning as mushy as my Uncle Bob’s ‘famous’ stuffing?
Brussels sprouts should snap, not slump. Roast them at a high temperature and spread them out in a single layer so they don’t steam each other into oblivion.
Give them a quick toss with olive oil and salt before roasting and resist the urge to crowd the pan.
What’s the secret to getting a maple glaze so shiny it puts grandma’s antique silver to shame?
Kick up the heat and let the maple glaze simmer until it looks thick and glossy.
Brush plenty over your pork while it finishes roasting for shine. For extra sparkle, brush on one last layer after the pork’s out of the oven, just before serving.
Can I use sweet potatoes instead of regular ones, or will that cause a family food fight?
Sweet potatoes are fair game and can even calm tense Thanksgiving tables.
Their natural sweetness pairs well with the maple glaze, so feel free to swap them in alongside or instead of regular potatoes. No refereeing needed.
Is there a magic trick to keeping the pork tenderloin juicier than gossip at the dinner table?
A quick sear before roasting seals in juices.
Don’t skip the resting period after cooking; let the pork sit for ten minutes so every bite stays moist. Use a meat thermometer and pull it at 145°F—anything higher is a crime against pork.
Which Veggies Can Actually Steal the Spotlight from Brussels Sprouts?
Carrots, parsnips, and butternut squash might just surprise you. Roasting these brings out a sweetness that’s honestly hard to beat.
They also look pretty stunning next to maple-glazed pork. But, if you’re thinking about cauliflower, maybe just… don’t—it always seems to spark an argument.
How to Give Pork Tenderloin a Real Fall Vibe (Without More Pumpkin Spice)
Honestly, pumpkin spice seems to be everywhere these days—maybe too much. If you want your pork tenderloin to feel like autumn but not like a coffee shop, think about using fresh herbs such as sage or rosemary.
There’s something about a hint of apple cider vinegar or a bit of Dijon mustard in a maple glaze that just works. Check out this recipe with sage and maple syrup for inspiration.
The result? Pork that actually tastes like fall, not dessert. And that’s a good thing.
