Maple-Mustard Glazed Pork Tenderloin with Sweet Potato and Brussels Sprouts

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A balanced Whole30 sheet pan dinner where maple and mustard glaze coats tender pork, roasted alongside sweet potatoes and Brussels sprouts for a hearty meal. This American-inspired Whole30 recipe (gluten free), ready in about 55 minutes, pairs pork tenderloin, maple syrup, Dijon mustard (Whole30 compliant) 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 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.

Ingredients

• 1.5 lbs pork tenderloin
• 2 tbsp maple syrup
• 2 tbsp Dijon mustard (Whole30 compliant)
• 2 medium, peeled and cubed into 1-inch pieces sweet potatoes
• 4 cups, trimmed and halved Brussels sprouts
• 3 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 1/2 tsp, divided sea salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F and line a large rimmed sheet pan with parchment paper. In a small bowl, whisk together 2 tbsp maple syrup and 2 tbsp Dijon mustard until smooth.
2. Step 2: Pat dry 1.5 lbs pork tenderloin and brush it all over with half of the maple-mustard glaze. In a large bowl, toss 2 peeled and cubed sweet potatoes and 4 cups halved Brussels sprouts with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp black pepper.
3. Step 3: Arrange the pork tenderloin in the center of the sheet pan and spread the vegetables evenly around it. Roast for 25 minutes, then brush the pork with the remaining glaze and roast for another 10-15 minutes until the pork reaches an internal temperature of 145°F and vegetables are tender and caramelized. Let the pork rest for 5 minutes before slicing and serving.