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Easy Honey Balsamic Pork Tenderloin Recipe with Roasted Vegetables for Perfect Dinner

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A quick and easy honey balsamic glazed pork tenderloin roasted alongside caramelized vegetables, perfect for a satisfying and fuss-free weeknight dinner.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 3 tablespoons honey, preferably raw or local
  • 2 tablespoons balsamic vinegar, good-quality aged
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced or finely chopped
  • 1 teaspoon Dijon mustard (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh rosemary or thyme, chopped (dried can be used)
  • 3 medium carrots, peeled and cut into sticks
  • 1 pound baby potatoes, halved or quartered
  • 1 medium red onion, cut into wedges
  • 8 ounces Brussels sprouts, halved (optional)

Instructions

  1. Pat the pork tenderloin dry with paper towels and trim off any silver skin or excess fat.
  2. In a mixing bowl, whisk together honey, balsamic vinegar, olive oil, minced garlic, Dijon mustard (if using), chopped rosemary, salt, and pepper to make the glaze.
  3. Place the pork in the bowl or a resealable bag with half the glaze, coating it evenly. Marinate at room temperature for 15-20 minutes or at least 5 minutes if short on time.
  4. Toss carrots, baby potatoes, red onion, and Brussels sprouts in a bowl with a drizzle of olive oil, salt, pepper, and a splash of balsamic vinegar if desired.
  5. Preheat oven to 425°F (220°C). Place the marinated pork tenderloin in the center of a rimmed baking sheet and spread the vegetables evenly around it.
  6. Roast for 25-30 minutes, turning the vegetables halfway through. The pork should reach an internal temperature of 145°F (63°C).
  7. During the last 5 minutes, brush the remaining honey balsamic glaze over the pork and vegetables.
  8. Remove from oven and let the pork rest for 5-10 minutes before slicing.
  9. Slice the pork into medallions and serve with the roasted vegetables.

Notes

Use a meat thermometer to ensure pork reaches 145°F for perfect doneness. Let pork rest after roasting to lock in juices. If vegetables brown too quickly, loosely cover with foil halfway through cooking. You can marinate pork up to 24 hours ahead. Substitute vegetables seasonally or add spices like red pepper flakes for heat.

Nutrition

Keywords: honey balsamic pork tenderloin, roasted vegetables, easy dinner, weeknight meal, pork recipe, one-pan dinner, quick pork tenderloin

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