Crispy Herb-Crusted Pork Tenderloin Recipe with Easy Maple-Glazed Brussels Sprouts

Introduction

There used to be a rustic farm-to-table bistro tucked away on a quiet street in Asheville that made a pork tenderloin dish I simply couldn’t forget. When they shuttered their doors unexpectedly one chilly October evening, I was honestly heartbroken. That crispy herb-crusted pork tenderloin paired with those sweet, sticky maple-glazed Brussels sprouts was the kind of meal you remember — like the crack of a well-loved cast iron skillet or the way the herbs smelled as you sliced through the crust.

After about a dozen tries — with burnt edges, undercooked centers, and a few too many trips to the grocery store — I finally got it. The perfect balance of a golden, crunchy herb crust on tender, juicy pork alongside Brussels sprouts glazed just right with maple syrup. You know that feeling when you nail a dish so close to the original that it feels like the bistro never closed? That’s what this recipe is all about. Maybe you’ve been there, chasing a taste or memory that just won’t quit. Let me tell you, this crispy herb-crusted pork tenderloin recipe with easy maple-glazed Brussels sprouts stayed with me, and I keep making it for guests who swear it belongs in a fancy restaurant.

Why You’ll Love This Recipe

Honestly, this recipe is a keeper, and here’s why:

• Quick & Easy: The whole meal comes together in under 45 minutes — perfect for weeknight dinners when you want something special without spending hours.
• Simple Ingredients: No need for fancy or hard-to-find items. The herbs, pork, and Brussels sprouts are probably already in your kitchen or local market.
• Perfect for Dinner Parties: It looks and tastes impressive, making it a great choice for when you want to wow your guests without breaking a sweat.
• Crowd-Pleaser: Kids love the crispy texture, adults appreciate the subtle herb flavors, and the maple glaze adds just the right touch of sweetness.
• Unbelievably Delicious: The herb crust seals in the pork’s juiciness, while the maple-glazed Brussels sprouts offer a contrast of sweet and savory that’s downright addictive.

What makes this recipe stand out is the herb crust technique — pressing a mixture of fresh rosemary, thyme, and parsley onto the tenderloin before searing locks in flavor and texture. Plus, the maple glaze isn’t just tossed on — it’s carefully reduced to a silky finish that clings beautifully to the Brussels sprouts. This isn’t just another pork and veggie dish; it’s the kind of comfort food that makes you smile with every bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find fresh at any grocery store.

• For the Pork Tenderloin:
  • 1 pork tenderloin (about 1 to 1.5 pounds / 450-680 grams), trimmed
  • 2 tablespoons olive oil (for searing)
  • 2 cloves garlic, minced (adds aromatic depth)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
• For the Maple-Glazed Brussels Sprouts:
  • 1 pound (450 grams) Brussels sprouts, trimmed and halved
  • 2 tablespoons unsalted butter (use dairy-free butter if needed)
  • 2 tablespoons pure maple syrup (I prefer Grade A Amber for a balanced sweetness)</

Crispy Herb-Crusted Pork Tenderloin Recipe with Easy Maple-Glazed Brussels Sprouts

Print Recipe

A delicious and easy-to-make pork tenderloin with a crispy herb crust paired with sweet, sticky maple-glazed Brussels sprouts. Perfect for weeknight dinners or dinner parties.

• Author: Belle
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pork tenderloin (about 1 to 1.5 pounds / 450–680 grams), trimmed
• 2 tablespoons olive oil (for searing)
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pound (450 grams) Brussels sprouts, trimmed and halved
• 2 tablespoons unsalted butter (use dairy-free butter if needed)
• 2 tablespoons pure maple syrup (Grade A Amber preferred)

Instructions

1. Preheat oven to 400°F (200°C).
2. Trim and halve Brussels sprouts; set aside.
3. Mix rosemary, thyme, parsley, garlic, salt, and pepper in a bowl.
4. Rub pork tenderloin with olive oil and press herb mixture onto all sides.
5. Heat a cast iron skillet over medium-high heat and sear pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
6. Transfer skillet to oven and roast pork for 15-20 minutes or until internal temperature reaches 145°F (63°C).
7. While pork roasts, melt butter in a pan over medium heat.
8. Add Brussels sprouts and sauté until tender and slightly caramelized, about 8-10 minutes.
9. Add maple syrup to Brussels sprouts and cook until glaze is reduced and coats the sprouts, about 2-3 minutes.
10. Remove pork from oven and let rest for 5 minutes before slicing.
11. Serve sliced pork tenderloin with maple-glazed Brussels sprouts.

Notes

Use a meat thermometer to ensure pork is cooked to a safe internal temperature of 145°F. Letting the pork rest before slicing helps retain juices. Use Grade A Amber maple syrup for balanced sweetness. Dairy-free butter can be substituted if needed.

Nutrition

• Serving Size: 1/4 of pork tenderlo
• Calories: 420
• Sugar: 10
• Sodium: 600
• Fat: 25
• Saturated Fat: 8
• Carbohydrates: 15
• Fiber: 4
• Protein: 35

Keywords: pork tenderloin, herb crust, maple-glazed Brussels sprouts, easy dinner, weeknight meal, dinner party, comfort food