Baked Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork tenderloin baked with a fresh herb crust, paired with caramelized roasted Brussels sprouts for a hearty paleo-friendly dinner. This American-inspired paleo recipe (gluten free), ready in about 50 minutes, pairs pork tenderloin, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. 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: 15 min Cook: 35 min Serves 4 American cuisine 420 cal/serving

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Ingredients

1.5 lbs pork tenderloin
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
3 minced garlic cloves
3 tbsp olive oil
1 1/2 tsp sea salt
1 tsp black pepper
1 lb halved Brussels sprouts
1 tbsp balsamic vinegar

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, mix 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 1 tsp black pepper, and 1 tsp sea salt.
Step 2: Rub the herb mixture evenly over 1.5 lbs pork tenderloin. Place pork on a rimmed baking sheet.
Step 3: Toss 1 lb halved Brussels sprouts with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp olive oil; spread around pork on the baking sheet.
Step 4: Roast everything for 20 minutes, then drizzle Brussels sprouts with 1 tbsp balsamic vinegar and continue roasting for another 10 minutes until pork reaches 145°F and sprouts are caramelized.
Step 5: Remove pork and let rest for 5 minutes before slicing; serve with roasted Brussels sprouts.