Honey Balsamic Pork Tenderloin (Print Version)

Tender pork glazed with honey balsamic sauce, roasted with colorful carrots for an effortless one-pan dinner.

# Components:

→ Pork

01 - 1½ lbs pork tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper

→ Glaze

05 - 3 tbsp honey
06 - 2 tbsp balsamic vinegar
07 - 1 tbsp Dijon mustard
08 - 2 garlic cloves, minced
09 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves

→ Vegetables

10 - 1 lb rainbow carrots, peeled and halved lengthwise
11 - 1 tbsp olive oil
12 - ½ tsp kosher salt
13 - ¼ tsp freshly ground black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - Place rainbow carrots on prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper, and toss to coat. Arrange carrots in single layer along pan sides, leaving center space for pork.
03 - Pat pork tenderloin dry with paper towels. Rub all over with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Place pork in center of baking sheet.
04 - In small bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and thyme. Brush half of glaze over pork tenderloin.
05 - Roast for 15 minutes. Remove pan from oven and brush remaining glaze over pork.
06 - Return to oven and roast for additional 10-15 minutes until pork reaches internal temperature of 145°F and carrots are tender and caramelized.
07 - Transfer pork to cutting board and let rest 5 minutes before slicing. Serve with roasted carrots and pan juices.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time enjoying your meal.
  • The honey-balsamic glaze creates this beautiful balance of sweet and tangy that tastes like you've been cooking all day.
  • Rainbow carrots roast into tender, caramelized perfection alongside the meat with zero extra effort.
  • It's naturally gluten-free and ready in 45 minutes flat, making weeknight dinner feel achievable.
02 -
  • Don't skip the resting period or you'll lose all those beautiful juices that made the pork tender in the first place.
  • A meat thermometer is your best friend here; pork is safe at 145°F and staying at that target prevents dry, overdone meat.
  • The glaze will continue to caramelize and darken in those final minutes, so don't panic if it looks darker than you expected—that's exactly what you want.
03 -
  • Brush the glaze on in the final stretch rather than at the beginning; this prevents it from burning and keeps it sticky and vibrant.
  • If you can't find rainbow carrots, regular carrots work just fine, but try to find ones that are similar in thickness so they cook at the same rate.
  • A quick sprinkle of fresh thyme or parsley right before serving adds a pop of freshness that complements the sweet-tangy glaze beautifully.
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