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Pork Tenderloin with Brussels Sprouts and Apple Slaw

A delightful combination of seared pork tenderloin with a honey mustard glaze, served with crispy roasted Brussels sprouts and a fresh apple slaw.

// ingredients

  • 1.5 to 2 pounds pork tenderloin
    raw
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
    liquid
  • 1 clove garlic, minced
    minced
  • to taste salt and pepper
  • as needed olive oil
    liquid
  • 1 pound Brussels sprouts, trimmed and halved
    raw
  • 2 tablespoons olive oil
    liquid
  • to taste salt and pepper
  • 2 apples, thinly sliced
    raw
  • 1/4 cup Greek yogurt
  • 2 tablespoons mayonnaise
    optional
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
    liquid
  • to taste salt and pepper
  • 1/4 cup chopped walnuts
    optional
  • for garnish fresh parsley or cilantro
    fresh

// instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix together honey, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper to make the marinade.
  3. Brush the pork tenderloin with olive oil and season with salt and pepper.
  4. Sear the pork in a hot oven-safe skillet over medium-high heat until golden brown on all sides.
  5. Brush the honey mustard mixture over the pork, then transfer the skillet to the oven.
  6. Roast for 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C).
  7. Remove from oven and let rest for a few minutes before slicing.
  8. While the pork is roasting, toss Brussels sprouts with olive oil, salt, and pepper.
  9. Spread them on a baking sheet and roast in the oven alongside the pork for about 20-25 minutes, until crispy and golden.
  10. In a large bowl, whisk together Greek yogurt, mayonnaise (if using), honey, and lemon juice.
  11. Add thinly sliced apples and toss to coat.
  12. Season with salt and pepper, and add chopped walnuts and fresh herbs if using.