Pan-Roasted Pork Tenderloin with Apple and Brussels Sprout Hash

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender pork tenderloin pan-roasted and paired with a savory hash of sweet apples and Brussels sprouts for a balanced Whole30-friendly dinner. This American-inspired Whole30 recipe (gluten free), ready in about 45 minutes, pairs pork tenderloin, Brussels sprouts, Granny Smith apple 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

• 1.25 lbs, trimmed pork tenderloin
• 12 oz, thinly sliced Brussels sprouts
• 1 medium, cored and diced Granny Smith apple
• 1 small, finely chopped shallot
• 2 minced garlic clove
• 3 tbsp avocado oil
• 1 tsp, chopped fresh rosemary
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar

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Instructions

1. Step 1: Preheat oven to 400°F. Season 1.25 lbs trimmed pork tenderloin with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp chopped fresh rosemary on all sides.
2. Step 2: Heat 1 tbsp avocado oil in an oven-safe skillet over medium-high heat until shimmering. Sear pork tenderloin for 3-4 minutes per side until golden brown.
3. Step 3: Transfer skillet to the oven and roast pork for 15-18 minutes or until internal temperature reaches 145°F. Remove pork from oven and tent with foil to rest.
4. Step 4: While pork roasts, heat remaining 2 tbsp avocado oil in a large skillet over medium heat. Add 1 small finely chopped shallot and 2 minced garlic cloves, sautéing for 1-2 minutes until fragrant.
5. Step 5: Add 12 oz thinly sliced Brussels sprouts and 1 diced medium Granny Smith apple to the skillet. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 8-10 minutes until sprouts are tender and apples are soft.
6. Step 6: Stir in 1 tbsp apple cider vinegar to deglaze the skillet, cooking for an additional minute until the hash is bright and flavorful.
7. Step 7: Slice rested pork tenderloin into 1/2-inch medallions and serve alongside the Brussels sprout and apple hash.