Baked Herb-Citrus Pork Tenderloin with Roasted Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin marinated in fresh herbs and citrus, roasted alongside caramelized Brussels sprouts for a flavorful Whole30 dinner. This mediterranean-inspired whole30 (gluten free, dairy free) ready in about 50 minutes pairs pork tenderloin, halved Brussels sprouts, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp orange zest, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Place 1.5 lbs pork tenderloin in a baking dish and pour the herb-citrus marinade over it. Let marinate at room temperature for 15 minutes.
  3. Step 3: Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Arrange them around the pork in the baking dish.
  4. Step 4: Roast pork and Brussels sprouts for 25-30 minutes, flipping Brussels sprouts halfway, until pork reaches 145°F internal temperature and Brussels sprouts are caramelized.
  5. Step 5: Remove pork from oven and rest for 5 minutes before slicing. Serve pork slices with roasted Brussels sprouts on the side.

Equipment for this recipe

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Frequently asked questions

How long does Baked Herb-Citrus Pork Tenderloin with Roasted Brussels Sprouts take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Citrus Pork Tenderloin with Roasted Brussels Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Baked Herb-Citrus Pork Tenderloin with Roasted Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Citrus Pork Tenderloin with Roasted Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Herb-Citrus Pork Tenderloin with Roasted Brussels Sprouts gluten free?

Yes — this recipe is tagged gluten free, dairy free, paleo, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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