Baked Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts and Apple

By AislePrompt Editorial · ·

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 coated in fresh herbs and garlic, roasted alongside caramelized Brussels sprouts and apples for a balanced Whole30-friendly dinner. This American-inspired pork recipe (whole30, gluten free), ready in about 45 minutes, pairs pork tenderloin, Brussels sprouts, apple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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: 30 min Serves 4 American cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, mix 2 tbsp olive oil with 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 3 minced garlic cloves, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper to create an herb paste.
  2. Step 2: Pat 1.5 lbs pork tenderloin dry, then rub the herb paste evenly all over the pork. Place in the center of a large rimmed baking sheet.
  3. Step 3: In a large bowl, toss 1 lb halved Brussels sprouts and 1 large sliced apple wedges with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Arrange around the pork on the baking sheet in a single layer.
  4. Step 4: Roast pork and vegetables in the preheated oven for 25-30 minutes, turning Brussels sprouts and apples halfway through, until pork reaches an internal temperature of 145°F and vegetables are caramelized and tender.
  5. Step 5: Remove pork from oven and let rest for 5 minutes before slicing. Serve pork slices with roasted Brussels sprouts and apples.

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