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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 410 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Maple-Mustard Glazed Pork Tenderloin with Sweet Potato and Brussels Sprouts take to make?

Total time is about 55 minutes (15 min prep + 40 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 Maple-Mustard Glazed Pork Tenderloin with Sweet Potato and 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 Maple-Mustard Glazed Pork Tenderloin with Sweet Potato and 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 Maple-Mustard Glazed Pork Tenderloin with Sweet Potato and 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 Maple-Mustard Glazed Pork Tenderloin with Sweet Potato and Brussels Sprouts whole30?

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

Related recipes