Honey-Garlic Glazed Pork Tenderloin with Roasted Vegetables
20min
45min
2
520
Chef's Note
For the most tender pork, remove it from the oven when it reaches exactly 145°F and allow it to rest. The temperature will continue to rise slightly while resting, and this prevents the tenderloin from drying out. If you prefer a thicker glaze, you can reduce the remaining sauce in a small saucepan before brushing it on the pork.
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Ingredients
1 pound pork tenderloin
3 tablespoons honey
4 cloves, minced garlic
2 tablespoons low-sodium soy sauce
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon, chopped fresh rosemary
8 ounces, halved baby potatoes
2 medium, cut into 2-inch pieces carrots
8 ounces, halved Brussels sprouts
1/2 medium, cut into wedges red onion
2 tablespoons olive oil
1/2 teaspoon dried thyme
1 teaspoon, divided salt
1/2 teaspoon, divided black pepper
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a small bowl, whisk together 3 tablespoons honey, 4 minced garlic cloves, 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon chopped rosemary.
- 3
Pat the 1 pound pork tenderloin dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 4
Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
- 5
Remove the skillet from heat and brush half of the honey-garlic mixture all over the pork. Reserve the remaining glaze for later.
- 6
In a large bowl, toss the 8 ounces halved baby potatoes, 2 cut carrots, 8 ounces halved Brussels sprouts, and 1/2 red onion with 1 tablespoon olive oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 7
Arrange the vegetables around the pork in the skillet (or transfer everything to a baking dish if your skillet isn't large enough).
- 8
Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
- 9
During the last 5 minutes of cooking, brush the pork with the remaining honey-garlic glaze.
- 10
Remove from oven and let the pork rest for 5-10 minutes before slicing.
- 11
Serve the sliced pork tenderloin with the roasted vegetables.
Nutrition Information (per serving)
520
38g
45g
22g
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