Sheet Pan Garlic-Rosemary Pork Tenderloin with Brussels Sprouts

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

Tender pork tenderloin roasted on a sheet pan with caramelized Brussels sprouts infused with garlic and fresh rosemary. This american-inspired whole30 (whole30, gluten free) ready in about 40 minutes pairs pork tenderloin, trimmed and halved Brussels sprouts, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 10 min Cook: 30 min Serves 4 American cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp avocado oil, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Place 1.5 lbs pork tenderloin in the center of a large rimmed baking sheet. Toss 1 lb halved Brussels sprouts with half of the garlic-rosemary oil mixture and spread around the pork.
  3. Step 3: Brush the remaining garlic-rosemary oil evenly over the pork tenderloin. Roast everything in the oven for 25-30 minutes, turning Brussels sprouts halfway, until pork registers 145°F internal temperature and sprouts are tender with crispy edges.
  4. Step 4: Let the pork rest for 5 minutes before slicing. Serve slices alongside the roasted Brussels sprouts.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Garlic-Rosemary Pork Tenderloin with Brussels Sprouts take to make?

Total time is about 40 minutes (10 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 Sheet Pan Garlic-Rosemary Pork Tenderloin with 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 Sheet Pan Garlic-Rosemary Pork Tenderloin with 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 Sheet Pan Garlic-Rosemary Pork Tenderloin with 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 Sheet Pan Garlic-Rosemary Pork Tenderloin with Brussels Sprouts whole30?

Yes — this recipe is tagged whole30, gluten 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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