Balsamic Glazed Pork Tenderloin & Brussels Sprouts

Balsamic Glazed Pork Tenderloin & Brussels Sprouts

Julia

This elegant one-pan dinner combines tender, juicy pork tenderloin with caramelized Brussels sprouts, all brought together with a luscious balsamic reduction that's both sweet and tangy. The pork tenderloin, one of the leanest and most tender cuts of pork, develops a beautiful golden crust while remaining incredibly moist inside. Meanwhile, the Brussels sprouts roast to crispy perfection, their natural nuttiness enhanced by the rich balsamic glaze.

The star of this dish is undoubtedly the balsamic glaze—a simple reduction of balsamic vinegar, honey, and Dijon mustard that transforms into a glossy, syrupy coating with complex flavors. As it reduces, the vinegar's acidity mellows while its natural sweetness intensifies, creating the perfect balance to complement the savory pork and earthy sprouts. This glaze is naturally gluten-free and adds a restaurant-quality finish to this weeknight-friendly meal.

What makes this recipe truly special is its simplicity and versatility. Despite looking and tasting like something from a fine dining establishment, it comes together in under 45 minutes with minimal cleanup. The sheet pan method ensures even cooking and allows the flavors to meld beautifully as everything roasts together. Whether you're hosting a dinner party or simply want to elevate your weeknight routine, this dish delivers impressive results with minimal effort.

This recipe is perfect for those following a gluten-free diet, as it relies on naturally gluten-free ingredients without any need for substitutions. The combination of lean protein, fiber-rich vegetables, and a flavorful glaze made from pantry staples makes it both nutritious and satisfying. Serve it as is for a complete meal, or pair it with cauliflower rice or roasted sweet potatoes for a more substantial dinner.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

45 minutes
None servings
385 calories
Fat 14.00g
Carbs 28.00g
Protein 38.00g

Ingredients

1.5 lbspork tenderloin, trimmed and patted dry
1.5 lbsBrussels sprouts, trimmed and halved
3 tbspolive oil, divided
1/2 cupbalsamic vinegar
2 tbsphoney
1 tbspDijon mustard
3 clovesgarlic, minced
1.5 tspsalt, divided
3/4 tspblack pepper, divided
1 tspfresh thyme, chopped (optional)
2 tbspfresh parsley, chopped, for garnish (optional)

Equipment

Cutting board
Oven
paper towels
large mixing bowl
aluminum foil
chef's knife
meat thermometer
pastry brush
small saucepan
large rimmed baking sheet

Ancestral Diet

Matches Ancestral Diet requirements with whole, unprocessed ingredients like grass-fed meat, vegetables, and natural seasonings, avoiding grains, legumes, and processed foods.

Gluten-Free Diet

Naturally gluten-free recipe using whole food ingredients, with no wheat, barley, or gluten-containing products. The balsamic glaze is made from simple, gluten-free components like vinegar, honey, and Dijon mustard.

Low-Carb Diet

Ideal for low-carb diets with only 6-8g net carbs per serving, focusing on lean protein from pork tenderloin and low-carb vegetables like Brussels sprouts, with minimal carbohydrates from the balsamic glaze.

Paleo Diet

This recipe is perfectly Paleo-compliant, featuring grass-fed pork tenderloin, Brussels sprouts, and using only whole food ingredients like olive oil, fresh herbs, and a natural balsamic-honey glaze without any processed components.

Primal Diet

Perfectly aligned with Primal Diet principles, featuring grass-fed pork, non-starchy vegetables, healthy fats from olive oil, and a natural honey-based glaze without processed ingredients.

Instructions

1

Preheat your oven to 425°F (220°C) and position the rack in the middle of the oven.

1 min
2
12 min

In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, and minced garlic. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the mixture has reduced by half and is thick enough to coat the back of a spoon. Remove from heat and set aside.

3

While the glaze reduces, prepare the Brussels sprouts by trimming the ends and cutting them in half lengthwise. Place them in a large bowl.

5 min
4

Toss the Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

1 min
5

Pat the pork tenderloin completely dry with paper towels. Rub it all over with the remaining 1 tablespoon of olive oil, then season generously with 1 teaspoon salt, 1/2 teaspoon black pepper, and fresh thyme if using.

2 min
6

Arrange the Brussels sprouts in a single layer on a large rimmed baking sheet, cut side down. Clear a space in the center and place the seasoned pork tenderloin in the middle of the pan.

1 min
7

Brush about 2 tablespoons of the balsamic glaze over the pork tenderloin, reserving the rest for later.

8

Roast in the preheated oven for 20-25 minutes, or until the pork reaches an internal temperature of 145°F when measured with a meat thermometer in the thickest part, and the Brussels sprouts are golden brown and crispy on the edges.

25 min
9

Remove the pan from the oven and immediately brush the pork with half of the remaining balsamic glaze. Tent the pork loosely with aluminum foil and let it rest for 5 minutes.

5 min
10

Slice the pork tenderloin into 1/2-inch thick medallions and arrange on a serving platter with the Brussels sprouts.

2 min
11

Drizzle the remaining balsamic glaze over the pork and Brussels sprouts. Garnish with fresh chopped parsley if desired and serve immediately.

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