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45-degree shot of honey balsamic pork tenderloin sliced into glossy glazed medallions, plated with caramelized pears and roasted Brussels sprouts, fresh thyme garnish on rustic dark wood.

Honey Balsamic Pork Tenderloin with Pears and Brussels Sprouts

Juicy honey balsamic pork tenderloin roasts on one sheet pan with sweet pears and caramelized Brussels sprouts. It's an easy fall dinner that's ready in about 40 minutes with just 10 everyday ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/4 lb pork tenderloin trimmed of silver skin
  • 1 lb Brussels sprouts trimmed and halved
  • 2 firm pears Bosc or Anjou, quartered and cored
  • 2 tbsp olive oil divided
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 3/4 tsp kosher salt divided
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 425°F. Toss the Brussels sprouts with 1 tbsp olive oil, 1/4 tsp salt and the pepper on a large rimmed sheet pan; arrange cut-side down. Roast 12 minutes.
  2. Meanwhile, whisk the honey, balsamic vinegar, remaining 1 tbsp olive oil, garlic, thyme and remaining 1/2 tsp salt in a small bowl.
  3. Pat the pork tenderloin dry and brush it all over with half the glaze. Pull the pan from the oven, push the sprouts to the edges, and set the pork in the center with the pear quarters nestled around it.
  4. Roast 18 to 22 minutes, until the pork reaches 145°F in the thickest part and the pears and sprouts are tender and caramelized.
  5. Brush the pork with the remaining glaze, tent loosely with foil and rest 5 minutes. Slice into 1/2-inch medallions and spoon the pan juices over the pears and sprouts before serving.