Gluten-Free Cider-Glazed Pork Tenderloin with Brussels Sprouts

Why You’ll Love This Recipe

• All gluten-free ingredients, with a naturally thickened pan sauce—no flour needed.
• Balanced flavors: savory pork, sweet-tart cider glaze, and charred, nutty Brussels sprouts.
• Streamlined timing: roast the sprouts while the pork finishes in the same oven.
• Restaurant-worthy results with simple techniques and everyday ingredients.

Grocery List

• Produce: Brussels sprouts, yellow onion, fresh thyme, lemon or apple cider vinegar (optional)
• Dairy: Unsalted butter
• Pantry: Pork tenderloin, extra-virgin olive oil, apple cider (100% juice), gluten-free Dijon mustard, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Pork Tenderloin & Onions

• 1.25 to 1.5 lb pork tenderloin, trimmed
• 1 large yellow onion, cut into 8 wedges (leave root intact so wedges hold together)
• 2 tsp fresh thyme leaves, plus 4 whole sprigs
• 2 tbsp extra-virgin olive oil
• 1.25 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper, divided

Crispy Brussels Sprouts

• 1.5 lb Brussels sprouts, trimmed and halved
• 2 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Optional: pinch red pepper flakes

Cider–Dijon Pan Sauce

• 1 cup apple cider (100% juice, not hard cider)
• 2 tsp gluten-free Dijon mustard (check label)
• 2 tbsp unsalted butter, cold, cut into small cubes
• Optional: 1 tsp apple cider vinegar or lemon juice to finish
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat and set up

Heat oven to 425°F. Place one rack in the upper third and one in the lower third. Line a rimmed sheet pan for the Brussels sprouts. Pat the pork dry with paper towels for better browning.

Step 2: Season pork and onions

In a bowl, rub the pork with 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp chopped thyme leaves. In a separate bowl, toss onion wedges with 2 tsp olive oil, 1/2 tsp kosher salt, 1/4 tsp pepper, and the thyme sprigs.

Step 3: Start the Brussels sprouts

On the prepared sheet pan, toss Brussels sprouts with 2 tbsp olive oil, 3/4 tsp kosher salt, 1/2 tsp pepper, and red pepper flakes if using. Arrange cut-side down for crisp edges. Place on the lower rack and roast 18–22 minutes, until deeply browned on the cut sides and tender inside.

Step 4: Sear the pork

While the sprouts roast, heat a large oven-safe skillet (cast iron or stainless) over medium-high heat with 1 tsp of the remaining olive oil (use up to 1 tbsp if needed to coat the pan). Sear pork, turning every 2–3 minutes, until well-browned on all sides, 6–8 minutes total.

Step 5: Roast pork with onions

Add the seasoned onion wedges and thyme sprigs to the skillet, nestling them around the pork. Transfer the skillet to the upper rack and roast 12–15 minutes, until the pork reaches 140°F in the thickest part. Transfer pork to a cutting board and tent loosely with foil to rest 8–10 minutes (it will carryover to 145°F). Return the skillet with onions to the stovetop for sauce.

Step 6: Make the cider–Dijon butter sauce

Place the skillet over medium heat. If there is excess fat, spoon off until only a thin sheen remains. Add the apple cider, scraping up the browned bits. Simmer briskly until reduced to about 1/3 cup, 6–8 minutes. Whisk in the Dijon. Remove from heat and whisk in the cold butter a few cubes at a time until glossy and slightly thickened. Taste and season with salt and pepper; add a teaspoon of cider vinegar or lemon juice to brighten, if desired.

Step 7: Slice and serve

Slice the rested pork across the grain into 1/2-inch medallions. Plate with the roasted onions and crispy Brussels sprouts. Spoon the warm cider–Dijon butter sauce over the pork and garnish with a few fresh thyme leaves.

Pro Tips

• Dry the pork thoroughly before searing to ensure a deep, flavorful crust.
• Arrange Brussels sprouts cut-side down and avoid crowding so they roast, not steam.
• Reduce the cider until syrupy before whisking in butter; this concentrates flavor and naturally thickens without flour.
• Use cold butter off the heat to emulsify the sauce and keep it silky.
• Always verify labels on Dijon mustard and any packaged spices to ensure they are gluten-free.

Variations

• Maple–Thyme Glaze: Stir 1 tbsp pure maple syrup into the cider reduction for a slightly sweeter, lacquered finish.
• Hard Cider Sauce: Swap in a dry hard cider (most are gluten-free—check label) for a sharper, more citrusy sauce; reduce to 1/3 cup before finishing with butter.
• Garlic Brussels: Toss sprouts with 2 minced garlic cloves in the last 5 minutes of roasting for extra aroma.

Storage & Make-Ahead

Refrigerate sliced pork, roasted onions, sprouts, and sauce separately in airtight containers for up to 4 days. Reheat pork gently in a covered skillet over low heat with a splash of water or cider until warmed through. Re-crisp Brussels sprouts on a sheet pan at 425°F for 5–7 minutes. The butter-based sauce is best fresh, but can be reheated gently over low heat; if it separates, whisk in a teaspoon of cold water off heat to re-emulsify. Pork can be frozen (without sauce) up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approx. 520 calories; 28 g fat; 23 g carbohydrates; 38 g protein; 4 g fiber; 9 g sugar; 840 mg sodium. (Estimates will vary based on exact ingredients and portion sizes.)