Sautéed Pork Tenderloin Medallions with Roasted Brussels Sprouts and Apple

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

Juicy pork medallions paired with caramelized Brussels sprouts and sweet roasted apple create a balanced and flavorful Whole30 dish. This american-inspired pork (whole30, gluten-free) ready in about 45 minutes pairs trimmed and halved Brussels sprouts, extra virgin olive oil, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a bowl, toss 1 lb halved Brussels sprouts and 1 medium sliced apple with 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until edges are caramelized and tender.
  2. Step 2: While vegetables roast, heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Season 1 lb pork tenderloin medallions with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp chopped fresh rosemary.
  3. Step 3: Add pork medallions to skillet and sauté for 3-4 minutes per side until golden brown and cooked through to 145°F. Remove pork and keep warm.
  4. Step 4: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 1 tbsp apple cider vinegar and scrape up any browned bits from the pan.
  5. Step 5: Plate pork medallions with roasted Brussels sprouts and apple wedges. Drizzle the garlic vinegar pan sauce over the pork before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Pork Tenderloin Medallions with Roasted Brussels Sprouts and Apple take to make?

Total time is about 45 minutes (15 min prep + 30 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 Sautéed Pork Tenderloin Medallions with Roasted Brussels Sprouts and Apple?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in Sautéed Pork Tenderloin Medallions with Roasted Brussels Sprouts and Apple?

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 Sautéed Pork Tenderloin Medallions with Roasted Brussels Sprouts and Apple 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 Sautéed Pork Tenderloin Medallions with Roasted Brussels Sprouts and Apple whole30?

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

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