One Pan Brussels Sprouts and Potatoes with Cider Marinated Pork Tenderloin

Easy one pan brussels sprouts and potatoes with crispy bacon makes the perfect side for apple cider marinated pork tenderloin

I feel a need to apologize. Friends, pork is one of the worst things to photograph. Trying to make a flesh colored slab of meat look appetizing in photos is a task I dread. Consequently, my efforts to make this tenderloin look tasty and delectable fell sub-par.


But what this meat-lump lacks in attractiveness, it makes up with in flavor. Pork tenderloin is a favorite in our house. It’s lean, flavorful, and so easy to cook. We marinated the tenderloin in some apple cider and spices and used the 7-6-5 method for cooking. The cider in the pork makes this a perfect autumn dish.




To go with a pork, we fixed an easy one pan dish with brussels sprouts, potatoes, and bacon. Easy, like toss everything on the sheet pan and let it rip. The vegetables roast perfectly and the bacon crisps up great.




This comes together quickly for a weeknight dinner, but has all the flavors of a big Sunday supper. If you give it a go, tell me about it in the comments below! Have a great weekend!

One Pan Baked Brussels Sprouts and Potatoes with Cider Marinated Pork Tenderloin

For the Pork

  • 1 Cup Apple Cider
  • 1/4 Cup Apple Cider Vinegar
  • 2 Tbsp Worcestershire Sauce
  • 2 Tbsp Soy Sauce
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Salt
  • Pepper
  • 1 1 lb Pork Tenderloin
  • 1 Tbsp Olive Oil

Whisk together all of the ingredients except for the tenderloin and oil in a large bowl. Submerge the tenderloin in the mixture, cover, and place in the fridge for 6-8 hours.

Remove the tenderloin from the fridge a half an hour before cooking. Place the meat on a plate and pat it dry with a paper towel, reserving the marinade. Heat your grill or a large skillet over medium-high heat. Rub the tenderloin with the oil then season with salt and pepper. Place on the heat and cover for 7 minutes. Flip the tenderloin and cover for 6 minutes. Turn the heat off and allow the meat to sit covered for 5 more minutes. Use a meat thermometer to ensure the meat has reached 145.

Remove the tenderloin from the pan and cover with aluminum foil. Heat a skillet over medium-high heat (if you cooked your pork on the stovetop, use the same pan with the meat drippings). Add the reserved marinade to the pan and use a wooden spoon to scrape the drippings on the pan into the mixture. Simmer the mixture for 3-4 minutes and serve with the tenderloin.

For the Potatoes and Brussels Sprouts

  • 12-15 Brussels Sprouts
  • 2 Russet Potatoes
  • 1 Tbsp Olive Oil
  • Salt
  • Pepper
  • 3 Strips Bacon

Preheat the oven to 400. Slice the brussels sprouts in half and place on the pan. Cut the potatoes into wedges and place on the pan with the brussels sprouts. Toss the vegetables with the olive oil, salt, and pepper. Cut the bacon into chunks and scatter on the pan. Place in the oven for about 20 minutes, flipping everything after 10. Bacon should be crispy and the potatoes and brussels sprouts should have some color on the outside.