Honey Garlic Glazed Pork Tenderloin with Roasted Vegetables
20min
45min
3
425
Chef's Note
For the most tender pork, avoid overcooking it. The tenderloin is ready when it reaches 145°F internally and still has a slight blush of pink in the center. Letting it rest after cooking is crucial as it allows the juices to redistribute throughout the meat. If parsnips aren't available, you can substitute with sweet potatoes for a similar sweet-earthy flavor profile.
Tags
Ingredients
1 pound pork tenderloin
3 tablespoons honey
2 tablespoons soy sauce
4 cloves garlic
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon fresh rosemary
1 teaspoon salt
1/2 teaspoon black pepper
3 medium carrots
2 medium parsnips
1 medium red onion
12 ounces Brussels sprouts
4 sprigs fresh thyme
1 teaspoon cornstarch
1 tablespoon water
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Mince 4 cloves of garlic and chop 1 tablespoon of fresh rosemary.
- 3
In a bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of honey, 2 tablespoons of soy sauce, the minced garlic, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, chopped rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the marinade.
- 4
Pat the pork tenderloin dry with paper towels and place in a shallow dish. Pour 2/3 of the marinade over the pork, turning to coat evenly. Reserve the remaining marinade for the glaze. Let the pork marinate for 15 minutes at room temperature.
- 5
Meanwhile, peel and cut 3 medium carrots and 2 medium parsnips into 2-inch pieces. Trim and halve 12 ounces of Brussels sprouts. Cut 1 medium red onion into wedges.
- 6
On a large baking sheet, toss the prepared vegetables with 1 tablespoon of olive oil, 4 sprigs of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 7
Heat an oven-safe skillet over medium-high heat. Add the marinated pork tenderloin and sear on all sides until golden brown, about 3-4 minutes per side.
- 8
Transfer the seared pork to the baking sheet with the vegetables, nestling it in the center.
- 9
Roast in the preheated oven for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.
- 10
While the pork and vegetables are roasting, prepare the glaze. In a small saucepan, combine the reserved marinade with 1 tablespoon of honey. Bring to a simmer over medium heat.
- 11
In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the simmering marinade and whisk until the mixture thickens slightly, about 1-2 minutes. Remove from heat.
- 12
Once the pork is done, remove the baking sheet from the oven and brush the pork with the glaze. Let the pork rest for 5 minutes before slicing.
- 13
Slice the pork tenderloin into medallions and serve with the roasted vegetables, drizzling any remaining glaze over the top.
Nutrition Information (per serving)
425
32g
38g
18g
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