Honey Balsamic Pork Tenderloin (Printable)

Succulent honey-balsamic glazed pork with roasted rainbow carrots on one pan.

# What You'll Need:

→ Pork

01 - 1.5 lbs pork tenderloin, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper

→ Glaze

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

→ Vegetables

10 - 1 lb rainbow carrots, peeled and halved lengthwise
11 - 1 tablespoon olive oil
12 - 0.5 teaspoon kosher salt
13 - 0.25 teaspoon freshly ground black pepper

# How-To Steps:

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 0.5 teaspoon salt and 0.25 teaspoon pepper, and toss to coat. Arrange carrots in single layer along sides of pan, 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 0.5 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 to 15 minutes, or until pork reaches internal temperature of 145°F and carrots are tender and caramelized.
07 - Transfer pork to cutting board and let rest for 5 minutes before slicing. Serve with roasted carrots and pan juices.

# Expert Suggestions:

01 -
  • It's a complete meal that comes together in one pan, minimizing cleanup.
  • The honey-balsamic glaze creates a perfect caramelized exterior on the pork.
  • Rainbow carrots add natural beauty and nutritional variety.
  • Ready in just 45 minutes, it's fancy enough for company but simple enough for weeknights.
  • Naturally gluten-free without sacrificing any flavor.
02 -
  • Don't skip the resting time after cooking – this allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful.
  • For the most accurate cooking results, invest in a good meat thermometer – pork tenderloin can quickly go from perfect to overcooked.
  • If you prefer a thicker glaze, pour the pan juices into a small saucepan after removing the pork and carrots, and simmer until reduced to your desired consistency.
  • Leftover pork makes excellent sandwiches the next day – try it on crusty bread with arugula and a smear of whole grain mustard.
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