Honey Garlic Pork Tenderloin with Roasted Carrots & Potatoes is a comforting and delicious meal that combines tender, juicy pork with sweet honey and fragrant garlic flavors. The roasted carrots and potatoes add a lovely touch of warmth and earthiness, making this dish a perfect cozy dinner for any night of the week.
I always love making this meal when I want something simple but special. The way the honey and garlic glaze caramelizes on the pork makes every bite so flavorful, and the roasted veggies soak up those tasty drippings. I like to make sure my potatoes have a little crisp on the outside while staying soft inside—it’s such a satisfying combo alongside the pork.
This dish feels like a full, homey dinner without any extra fuss, which is why I often serve it when friends or family come over. I find that preparing everything on one sheet pan keeps the kitchen easy to manage and cleanup quick, so I get to enjoy the meal and company even more. It’s one of those recipes that makes everyone smile at the table.
Key Ingredients & Substitutions
Pork Tenderloin: This cut is tender and cooks quickly, making it perfect for a weeknight meal. You can also use pork loin, but it may take a little longer to cook.
Honey: Honey adds sweetness and helps create that glossy glaze. Maple syrup or agave nectar can be good substitutes if you’re avoiding honey.
Garlic: Fresh minced garlic brings a strong flavor here. If you’re short on time, garlic powder is an okay alternative, but fresh will give the best punch.
Carrots & Potatoes: Yukon gold potatoes roast nicely and stay creamy inside. You can swap baby potatoes for fingerlings or red potatoes. For carrots, baby carrots work well and save peeling time.
Soy Sauce: It adds a salty, umami depth. If you want a gluten-free version, use tamari or coconut aminos instead.
How Can I Make Sure the Pork Stays Juicy and Tender?
Keeping pork tenderloin juicy means not overcooking it and letting it rest after cooking. Here’s what works for me:
- Pat the pork dry before seasoning to get a nice sear.
- Sear the pork on all sides over medium-high heat to lock in juices.
- Check the internal temperature with a meat thermometer. 145°F (63°C) is perfect.
- Let the pork rest for 5–10 minutes after roasting before slicing. This helps the juices redistribute.
Brushing the honey garlic glaze during roasting also keeps the pork flavorful and moist with a beautiful caramelized finish.
Equipment You’ll Need
- Oven-safe baking sheet – I recommend using a rimmed baking sheet to keep everything contained and make it easy to roast the veggies and finish the pork.
- Large skillet – for searing the pork and locking in juices with a good sear.
- Meat thermometer – helps you check that the pork is perfectly cooked without overdoing it.
- Small bowl – for mixing the honey garlic glaze.
- Mixing spoon or brush – for spreading the glaze evenly over the pork.
Flavor Variations & Add-Ins
- Swap honey for maple syrup or agave nectar for a different sweetness profile.
- Add sliced bell peppers or green beans to the roasting veggie mix for more color and crunch.
- Use fresh rosemary or thyme instead of dried for a fragrant herb boost.
- For a spicy kick, toss in red pepper flakes or a dash of hot sauce in the glaze.
Honey Garlic Pork Tenderloin with Roasted Carrots & Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 1.5 to 2 lbs pork tenderloin
- 4-5 medium carrots, peeled
- 1 lb baby Yukon gold potatoes, halved
- 3 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar (optional, for a slight tang)
- 1 tsp dried thyme or fresh thyme leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal takes about 10 minutes to prep and 25-30 minutes to roast and cook. Including resting time for the pork, expect about 40 minutes total from start to table.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 400°F (200°C). In a large bowl, toss halved potatoes and peeled carrots with 2 tablespoons olive oil, salt, pepper, and thyme. Spread them evenly on one side of a lined baking sheet.
2. Season and Sear the Pork:
Pat the pork tenderloin dry and season all over with salt and pepper. Heat a large skillet over medium-high heat and add the pork. Sear it on all sides until nicely browned, about 2-3 minutes per side.
3. Make and Apply the Honey Garlic Glaze:
In a small bowl, whisk together the minced garlic, honey, soy sauce, apple cider vinegar (if using), and remaining 1 tablespoon olive oil. Place the seared pork next to the veggies on the baking sheet, then brush the pork generously with half the glaze.
4. Roast, Glaze, and Finish Cooking:
Roast everything in the oven for about 20-25 minutes. At the halfway point (about 12 minutes), brush the pork again with the remaining glaze and stir the vegetables to promote even roasting.
5. Rest and Serve:
Remove the pork from the oven when it reaches an internal temperature of 145°F (63°C). Let it rest for 5-10 minutes before slicing to keep it juicy. Serve sliced pork with the roasted carrots and potatoes, spooning any extra glaze or pan juices over the top. Garnish with chopped fresh parsley.
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, you can! Just be sure to fully thaw the pork in the refrigerator overnight before cooking. This ensures even cooking and helps the pork stay juicy.
Can I Substitute the Potatoes or Carrots?
Absolutely! You can swap Yukon gold potatoes for red potatoes, fingerlings, or sweet potatoes. For the carrots, baby carrots work well too. Just keep in mind that different veggies may require slight adjustments to roasting time.
How Should I Store Leftovers?
Store any leftover sliced pork and roasted veggies in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the pork tender.
Can I Make the Honey Garlic Glaze Ahead of Time?
Yes, the glaze can be mixed up to a day in advance and stored in the fridge. Give it a quick stir or shake before brushing it on the pork during cooking.