Spiced Pork Tenderloin with Apple Cider Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Succulent pork tenderloin marinated in a sweet-spicy apple cider glaze, roasted with caramelized Brussels sprouts and carrots for a balanced, flavorful dish. This american-inspired whole30 ready in about 45 minutes pairs pork tenderloin, (unsweetened) apple cider, coconut aminos 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.

Ingredients

• 1 lb pork tenderloin
• 2 tbsp (unsweetened) apple cider
• 1 tbsp coconut aminos
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 medium, peeled and sliced carrots
• 2 cups, trimmed and halved Brussels sprouts
• 2 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Whisk together apple cider, coconut aminos, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a small bowl.
2. Step 2: Rub pork tenderloin with 1 tbsp olive oil, then coat evenly with spice mixture. Place on a baking sheet lined with parchment paper.
3. Step 3: Toss carrots and Brussels sprouts with 1 tbsp olive oil and 1/4 tsp salt. Arrange around pork on baking sheet.
4. Step 4: Bake for 25-30 minutes, basting pork with glaze every 10 minutes, until pork reaches 145°F (63°C) and vegetables are tender with browned edges. Rest 5 minutes before slicing.