Seasons and Suppers · by Jennifer Maloney★ 5.0 (4)
Sheet Pan Pork Tenderloin and Brussels Sprouts
NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 70%
CARBS 33G35% OF CAL
5G FIBER13G OTHER15G TOTAL SUGAR
FAT 12G30% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pork tenderloin glazed with balsamic vinegar and roasted with Brussels sprouts, apples, and pecans on a single pan. A balanced, elegant dinner ready in 30 minutes.
mainamericanpork🍪 sheet pan🔥 ovendairy freegluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 lb pork tenderloin (silverskin and visible fat removed)
- Salt and freshly ground pepper
- 2-3 Tablespoons Balsamic Glaze (*see Note 1 below)
- 10-12 fresh Brussels sprouts (trimmed and halved *see Note 2 below for frozen)
- 1 Tablespoon extra virgin olive oil
- 1/4 cup dried cranberries
- 1/2 apple (cored and sliced into wedges)
- 2-3 Tablespoons chopped pecans
At a glance
PER SERVING · TIME 35M
CAL 19%·PRO 70%
CARBS 33G35% OF CAL
5G FIBER13G OTHER15G TOTAL SUGAR
FAT 12G30% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 362mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 994mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 362MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.