Cider-Roasted Pork Tenderloin with Rosemary and Brown Butter Brussels Sprouts

Why You’ll Love This Recipe

• Classic fall flavors: apple cider, rosemary, and brown butter hit sweet, savory, and nutty notes.
• Streamlined timing: vegetables roast while the pork sears and finishes in the oven.
• Foolproof doneness: a quick sear plus oven roast keeps the tenderloin juicy.
• One-pan sides: sheet-pan Brussels sprouts and sweet potatoes get glossy in brown butter.

Grocery List

• Produce: Brussels sprouts, sweet potatoes, garlic, fresh rosemary
• Dairy: Unsalted butter
• Pantry: Pork tenderloin, apple cider, Dijon mustard, brown sugar, olive oil, neutral oil (optional), apple cider vinegar, maple syrup (optional), kosher salt, black pepper

Full Ingredients

Pork & Marinade

• 1 pork tenderloin (1.25–1.5 lb / 565–680 g), silver skin trimmed
• 1/2 cup apple cider (not vinegar)
• 1 tbsp Dijon mustard
• 2 tsp fresh rosemary, finely chopped
• 2 garlic cloves, grated or minced
• 1 tbsp light brown sugar
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp high-heat oil (avocado, canola, or olive), for searing

Sheet-Pan Brussels Sprouts & Sweet Potatoes

• 1 lb Brussels sprouts, trimmed and halved
• 1.5 lb sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Cider-Rosemary Pan Sauce

• 1/2 cup apple cider
• Reserved 1/4 cup clean marinade from above (set aside before adding meat)
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1 tbsp unsalted butter, cold
• Pinch kosher salt and pepper, to taste

Brown-Butter Finish for Vegetables

• 3 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 1 tsp pure maple syrup (optional, for balance)
• 1 tsp fresh rosemary, finely chopped (optional)
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Preheat and marinate the pork

Heat the oven to 425°F (220°C) with a rack in the center. In a bowl, whisk 1/2 cup cider, 1 tbsp Dijon, 2 tsp chopped rosemary, garlic, brown sugar, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Before it touches the pork, reserve 1/4 cup of this mixture for the sauce. Place the pork tenderloin in a shallow dish or zip-top bag and pour the remaining marinade over it. Marinate for 15 minutes at room temperature (or up to 24 hours in the refrigerator). If marinating longer, bring to room temperature for 20–30 minutes before cooking.

Step 2: Start the sheet-pan vegetables

On a large rimmed baking sheet, toss Brussels sprouts and sweet potato cubes with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Spread into a single layer with some space between pieces. Roast for 25–30 minutes total, stirring after 15 minutes for even browning.

Step 3: Pat dry and sear the pork

Remove the pork from the marinade, letting excess drip off; discard used marinade. Pat the pork dry with paper towels for better browning. Heat a large oven-safe skillet over medium-high heat and add 1 tbsp high-heat oil. Sear the pork on all sides until deep golden, 1.5–2 minutes per side (about 6–8 minutes total).

Step 4: Roast the pork to juicy perfection

Transfer the skillet to the oven (or move the pork to a small sheet pan) and roast until the center registers 140°F (60°C), about 10–14 minutes depending on thickness. Remove to a cutting board and rest 8–10 minutes; carryover cooking will bring it to the USDA-recommended 145°F (63°C). Keep the vegetables roasting until tender and caramelized at the edges—about 25–30 minutes total.

Step 5: Make the cider-rosemary pan sauce

Set the pork skillet over medium heat (pour off excess fat, leaving about 1 tsp). Add 1/2 cup cider and the reserved 1/4 cup clean marinade. Scrape up browned bits and simmer briskly until reduced by half and slightly syrupy, 3–4 minutes. Whisk in 1 tsp Dijon and 1 tsp cider vinegar. Off the heat, whisk in 1 tbsp cold butter to thicken and gloss the sauce. Taste and season with a pinch of salt and pepper.

Step 6: Brown the butter and dress the vegetables

In a small saucepan over medium heat, melt 3 tbsp butter. Cook, swirling, until the milk solids turn toasty brown and the butter smells nutty, 2–3 minutes. Remove from heat and stir in 1 tbsp cider vinegar and 1 tsp maple syrup, plus 1 tsp chopped rosemary if using. Pour over the hot roasted Brussels sprouts and sweet potatoes on the sheet pan; toss to coat. Finish with flaky salt.

Step 7: Slice and serve

Slice the rested pork tenderloin into 1/2-inch rounds against the grain. Spoon the warm cider-rosemary sauce over the meat. Serve alongside the brown-butter vegetables, garnishing with extra rosemary if desired.

Pro Tips

• Reserve marinade before it touches raw meat; only clean, reserved marinade goes into the sauce.
• Pat the pork very dry before searing to encourage a deep, flavorful crust.
• Use an instant-read thermometer and pull the pork at 140°F; resting to 145°F keeps it juicy.
• For best browning on the vegetables, avoid crowding and use a preheated sheet pan if your oven runs cool.
• Brown butter is ready when the milk solids are chestnut-brown and smell nutty; remove from heat promptly to avoid burning.

Variations

• Hard Cider Twist: Swap some or all of the apple cider with dry hard cider for a more complex, lightly boozy sauce.
• Autumn Veg Swap: Use butternut squash and halved shallots in place of sweet potatoes and Brussels sprouts.
• Herb Switch: Try thyme or sage instead of rosemary for a different aromatic profile.

Storage & Make-Ahead

Marinate the pork up to 24 hours in advance (refrigerated). Trim and cut vegetables up to 2 days ahead; store airtight. Leftovers keep 3–4 days refrigerated. Reheat pork gently, covered, at 300°F (150°C) until warmed, or in short microwave bursts to avoid drying. The sauce can be reheated over low heat; whisk in a splash of water if too thick. Vegetables crisp back up on a hot sheet pan for 8–10 minutes at 400°F (205°C).

Nutrition (per serving)

Approximate: 710 calories; 36 g protein; 35 g fat; 68 g carbohydrates; 8 g fiber; 12 g sugars; 980 mg sodium. Values will vary based on exact ingredients and portion sizes.