When my kitchen filled with the sweet, smoky aroma of maple bourbon glaze, I knew I’d hit a home run, friends immediately swapped their burgers for this showstopper. Tender pork loin bathed in a sticky maple-bourbon reduction pairs perfectly with caramelized Brussels sprouts braised in apple cider. The contrast of rich meat, bright apple tang, and nutty caramelized sprouts delivers a sweet andsavory experience that’s elevated yet effortless enough for a weeknight dinner or a weekend gathering.
Why You’ll Love This Recipe
- Flavor Harmony: The maple bourbon glaze brings warmth and depth, while apple cider Brussels sprouts add bright acidity and caramelized sweetness.
- One-Pan Efficiency: Cook pork loin and sprouts together on a single rimmed sheet pan, minimizing cleanup.
- Make Ahead Ease: Prepare the glaze and trim the pork up to a day in advance, just pop everything in the oven when you’re ready.
- Balanced Meal: Protein plus veggie side in one beautiful spread, no need for extra starch if you’re keeping it light.
Ingredients
For the Pork Loin & Glaze
- 2-lb (900 g) boneless pork loin, trimmed
- Salt and freshly ground black pepper
- 2 tbsp olive oil (divided)
- ⅓ cup pure maple syrup
- ¼ cup bourbon (or use apple juice for no-alcohol version)
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 clove garlic, minced
For the Apple Cider Brussels Sprouts
- 1 lb (450 g) Brussels sprouts, trimmed and halved (or quartered if large)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 cup apple cider (no sugar added)
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- ½ tsp red-pepper flakes (optional, for slight heat)
- 1 small apple (e.g., Honeycrisp), cored and sliced thin
Equipment Needed
- Rimmed sheet pan (13 × 18 in or similar)
- Small saucepan
- Basting brush
- Sharp knife & cutting board
- Tongs
- Aluminum foil
Timings
- Prep Time: 15 minutes (plus up to 1 day advance glaze prep)
- Cook Time: 35–40 minutes
- Total Time: 50 minutes (plus chilling)
- Yields: 4 servings
- Category: Main Dish
- Method: Roasting / Sheet-Pan
- Cuisine: American Fusion
Nutritional Information (per serving)
- Calories: 480 kcal
- Fat: 22 g
- Carbohydrates: 38 g
- Protein: 32 g
- Fiber: 4 g
- Sugar: 28 g
- Sodium: 620 mg
Instructions
- Make the Maple Bourbon Glaze (Can Be Made Ahead):
- In a small saucepan over medium heat, combine maple syrup, bourbon (or apple juice), Dijon mustard, soy sauce, smoked paprika, onion powder, and minced garlic.
- Bring to a gentle simmer, stirring occasionally. Cook until slightly thickened, about 5 minutes. Remove from heat and let cool. (Can refrigerate up to 24 hours; rewarm briefly before use.)
- Preheat & Prep:
- Preheat oven to 425 °F (220 °C).
- Line a rimmed sheet pan with foil or parchment for easy cleanup.
- Pat pork loin dry, season generously with salt and pepper.
- Brown the Pork Loin:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear pork loin on all sides until golden-brown, about 2 minutes per side. Transfer pork to the prepared sheet pan.
- Prepare Brussels Sprouts & Apples:
- In a large bowl, toss Brussels sprouts with remaining 1 tbsp olive oil, salt, and pepper. Arrange sprouts and apple slices around the pork on the sheet pan in a single layer.
- Roast & Glaze:
- Place sheet pan in preheated oven. Roast for 15 minutes.
- Remove from oven; using a brush, coat the pork loin generously with half of the maple bourbon glaze. Stir Brussels sprouts and apple slices lightly, then return pan to oven.
- Roast another 15–20 minutes, or until pork reaches an internal temperature of 145 °F (63 °C) and sprouts are caramelized at the edges.
- Finish Brussels Sprouts in Cider:
- While pork roasts, in a small saucepan over medium heat, combine apple cider, butter, brown sugar, and red-pepper flakes (if using). Bring to a simmer, stirring until sugar dissolves.
- Once pork is done, remove from sheet pan and tent with foil to rest 5 minutes. Transfer roasted sprouts and apples into the saucepan. Toss until glazed and slightly thickened, then spread back onto the sheet pan for serving.
- Slice & Serve:
- Slice rested pork loin into ½-inch thick medallions. Place on a serving platter. Arrange glazed Brussels sprouts and apple slices alongside.
- Drizzle any remaining maple bourbon glaze over pork and veggies. Garnish with chopped fresh parsley if desired.
Chef’s Tips
- Advance Prep: Make the glaze up to 24 hours ahead; store refrigerated. Bring to room temperature and whisk before brushing on pork.
- Even Roasting: Ensure sprouts aren’t overcrowded on the pan; they should have space to caramelize rather than steam.
- Apple Choice: Use a crisp, firm variety (Honeycrisp or Granny Smith) so slices hold shape while roasting.
- Resting Meat: Always let pork rest under foil for at least 5 minutes, this keeps juices locked inside for a tender bite.
- Adjust Sweetness: For milder sweetness, reduce brown sugar to 1 tbsp in the cider glaze.
Frequently Asked Questions (FAQs)
- Can I use pork tenderloin instead of pork loin?
Yes, pork tenderloin works, but reduce roasting time by 5–7 minutes, as it’s leaner and cooks faster. Aim for 140 °F (60 °C) internal. - What if I don’t have bourbon?
Substitute with equal parts apple juice plus 1 tsp apple cider vinegar for brightness. The flavor will be slightly less smoky but still delicious. - Can this be made gluten-free?
Yes,ensure the Dijon mustard is gluten-free and replace soy sauce with tamari or coconut aminos. - How do I store leftovers?
Refrigerate pork and glazed sprouts separately in airtight containers for up to 3 days. Reheat in a 350 °F (175 °C) oven for 8–10 minutes.
Maple Bourbon-Glazed Pork Loin & Apple Cider Brussels Sprouts
Tender pork loin bathed in a sticky maple-bourbon reduction pairs perfectly with caramelized Brussels sprouts braised in apple cider. The contrast of rich meat, bright apple tang, and nutty caramelized sprouts delivers a sweet andsavory experience that’s elevated yet effortless enough for a weeknight dinner or a weekend gathering.
Ingredients
Equipment
Method
Instructions
Make the Maple Bourbon Glaze (Can Be Made Ahead):
- In a small saucepan over medium heat, combine maple syrup, bourbon (or apple juice), Dijon mustard, soy sauce, smoked paprika, onion powder, and minced garlic.
- Bring to a gentle simmer, stirring occasionally. Cook until slightly thickened, about 5 minutes. Remove from heat and let cool. (Can refrigerate up to 24 hours; rewarm briefly before use.)
Preheat & Prep:
- Preheat oven to 425 °F (220 °C).
- Line a rimmed sheet pan with foil or parchment for easy cleanup.
- Pat pork loin dry, season generously with salt and pepper.
Brown the Pork Loin:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear pork loin on all sides until golden-brown, about 2 minutes per side. Transfer pork to the prepared sheet pan.
Prepare Brussels Sprouts & Apples:
- In a large bowl, toss Brussels sprouts with remaining 1 tbsp olive oil, salt, and pepper. Arrange sprouts and apple slices around the pork on the sheet pan in a single layer.
Roast & Glaze:
- Place sheet pan in preheated oven. Roast for 15 minutes.
- Remove from oven; using a brush, coat the pork loin generously with half of the maple bourbon glaze. Stir Brussels sprouts and apple slices lightly, then return pan to oven.
- Roast another 15–20 minutes, or until pork reaches an internal temperature of 145 °F (63 °C) and sprouts are caramelized at the edges.
Finish Brussels Sprouts in Cider:
- While pork roasts, in a small saucepan over medium heat, combine apple cider, butter, brown sugar, and red-pepper flakes (if using). Bring to a simmer, stirring until sugar dissolves.
- Once pork is done, remove from sheet pan and tent with foil to rest 5 minutes. Transfer roasted sprouts and apples into the saucepan. Toss until glazed and slightly thickened, then spread back onto the sheet pan for serving.
Slice & Serve:
- Slice rested pork loin into ½-inch thick medallions. Place on a serving platter. Arrange glazed Brussels sprouts and apple slices alongside.
- Drizzle any remaining maple bourbon glaze over pork and veggies. Garnish with chopped fresh parsley if desired.
Nutrition
Notes
Pro Tips
- Advance Prep: Make the glaze up to 24 hours ahead; store refrigerated. Bring to room temperature and whisk before brushing on pork.
- Even Roasting: Ensure sprouts aren’t overcrowded on the pan; they should have space to caramelize rather than steam.
- Apple Choice: Use a crisp, firm variety (Honeycrisp or Granny Smith) so slices hold shape while roasting.
- Resting Meat: Always let pork rest under foil for at least 5 minutes, this keeps juices locked inside for a tender bite.
- Adjust Sweetness: For milder sweetness, reduce brown sugar to 1 tbsp in the cider glaze.
- Can I use pork tenderloin instead of pork loin?
Yes, pork tenderloin works, but reduce roasting time by 5–7 minutes, as it’s leaner and cooks faster. Aim for 140 °F (60 °C) internal. - What if I don’t have bourbon?
Substitute with equal parts apple juice plus 1 tsp apple cider vinegar for brightness. The flavor will be slightly less smoky but still delicious. - Can this be made gluten-free?
Yes,ensure the Dijon mustard is gluten-free and replace soy sauce with tamari or coconut aminos. - How do I store leftovers?
Refrigerate pork and glazed sprouts separately in airtight containers for up to 3 days. Reheat in a 350 °F (175 °C) oven for 8–10 minutes.
