Gluten Free Sheet Pan Pork Tenderloin with Apples
Sheet pan dinners don't get much more satisfying than this — juicy pork tenderloin roasted alongside caramelized apple wedges and tender fennel, all done in under an hour. The glaze is the real star: Dijon mustard, pure maple syrup, and apple cider vinegar come together into something tangy, sweet, and deeply savory that clings to the pork as it roasts at 425°F. Every ingredient here is naturally free of gluten, so there's no need to hunt down specialty swaps or scrutinize labels — just straightforward, whole-food cooking. Pork tenderloin can sometimes feel like a restaurant-only cut, but this sheet pan method makes it completely approachable for a weeknight. The apples soften and caramelize at the edges while the fennel turns silky and mellow, creating a built-in side dish that tastes like it took way more effort than it did. A five-minute rest before slicing keeps every medallion tender and juicy. It serves four and looks stunning on a platter, especially with a scatter of fresh parsley over the top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 lb)
- 2 medium apples (such as honeycrisp or braeburn), cored and cut into ½-inch wedges
- 1 medium fennel bulb, fronds removed, halved and cut into ½-inch wedges
- 3 tbsp olive oil, divided
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 1 tbsp dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with foil and set aside.
- 2
In a small bowl, stir together the Dijon mustard, maple syrup, apple cider vinegar, thyme, rosemary, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Set the glaze aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!