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.
