One-Skillet Cider-Glazed Pork Tenderloin with Caramelized Apples and Crispy Brussels Sprouts

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Season 1.25 lbs pork tenderloin generously all over with 1 tsp kosher salt, 0.5 tsp freshly cracked black pepper, and 0.5 tsp ground smoked paprika. Let it sit at room temperature for a couple of minutes to take off the fridge chill.

   4 min

   Tip: Seasoning ahead lets the salt penetrate the lean meat so every bite is juicy, not bland.

2. 2

   While the oven heats, heat 1 tbsp olive oil in a large 12-inch oven-safe skillet (cast iron is king here) over medium-high heat until shimmering. Add the seasoned 1.25 lbs pork tenderloin and sear without moving for 2-3 minutes per side until deeply browned on all sides, about 6 minutes total. Transfer the pork to a plate temporarily.

   6 min

   Tip: Don't rush the sear—that golden crust locks in juices and builds flavor fond on the pan bottom.

3. 3

   Reduce the stovetop heat to medium and add the remaining 1 tbsp olive oil to the skillet. Place 10 oz Brussels sprouts cut-side down across one side of the skillet, and spread 1 large crisp red baking apple wedges across the other half. Season with 0.25 tsp kosher salt and 0.25 tsp freshly cracked black pepper. Let them sear undisturbed for 3 minutes until deep golden on the bottom.

   3 min

   Tip: Placing the sprouts cut-side down gives you those irresistible crispy, caramelized edges.

4. 4

   Nestle the seared 1.25 lbs pork tenderloin and any accumulated juices back into the center of the skillet, parting the sprouts and apples slightly. Scatter 1 tbsp fresh thyme leaves and 1 tsp fresh rosemary over everything. Transfer the entire skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part of the pork reads 140°F (60°C), about 10-12 minutes.

   11 min

   Tip: Pull pork tenderloin at 140°F; carryover cooking while resting will bring it to the perfect, juicy 145°F.

5. 5

   Carefully remove the skillet from the oven using an oven mitt (handle is hot!). Transfer the pork tenderloin to a cutting board to rest for 5 minutes. Transfer the roasted 10 oz Brussels sprouts and 1 large crisp red baking apple wedges to a serving platter.

   2 min

   Tip: Always drape a loose sheet of foil over resting meat to keep it warm without steaming off the crust.

6. 6

   Place the skillet back over medium heat on the stovetop. Pour in 0.75 cup apple cider and whisk in 1.5 tbsp Dijon mustard, scraping up all the savory browned bits stuck to the pan. Let the liquid simmer vigorously for 3 minutes until reduced by half into a syrupy glaze. Turn off the heat and vigorously swirl in 2 tbsp unsalted butter until glossy and emulsified.

   3 min

   Tip: Swirling cold butter off the heat (monter au beurre) creates a velvety restaurant-style pan sauce in 30 seconds.

7. 7

   Slice the rested 1.25 lbs pork tenderloin into 1/2-inch medallions and arrange alongside the caramelized apples and sprouts. Spoon the warm cider glaze generously over the sliced pork medallions and serve immediately.

   2 min

   Tip: Slice against the grain at a slight angle for the most tender, elegant presentation.