Honey Garlic Pork Tenderloin with Roasted Carrots & Potatoes is a fantastic meal that combines juicy, tender pork with sweet and garlicky flavors. The honey creates a beautiful glaze on the pork, giving it a nice shine and a hint of sweetness, while the roasted carrots and potatoes bring in warmth and earthiness with their soft, caramelized edges.
I love how simple this dish is to prepare but how impressive it looks when it’s all finished. The pork stays moist, and roasting the carrots and potatoes together means the flavors all mingle, making every bite full of goodness. I find that tossing the veggies in just a bit of olive oil and seasoning helps them roast up perfectly without needing too much fuss.
Serving this dinner feels like wrapping up a cozy day — it’s hearty and satisfying, perfect for sharing with family or friends around the table. I like to add a sprinkle of fresh parsley or a squeeze of lemon on the side to brighten things up just a little. It’s one of my go-to recipes when I want something that tastes special but is actually really easy to pull together after a long day.
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and cooks quickly, staying tender and juicy when not overcooked. If you prefer, pork loin works too but needs a bit more cooking time.
Honey: It adds natural sweetness and creates a sticky glaze. Maple syrup or agave nectar can be good alternatives if you want a different flavor or avoid honey.
Garlic: Fresh garlic gives a strong pungent kick. Garlic powder can substitute in a pinch but fresh really makes the sauce pop.
Baby Potatoes & Carrots: I like these because they roast evenly and get nicely caramelized. You can swap potatoes for sweet potatoes and use regular carrots if baby ones aren’t available.
Herbs (Thyme & Rosemary): These bring earthy, fragrant notes that pair well with pork. Fresh is best, but dried herbs work fine and you just need less than fresh.
How Can I Get the Perfect Honey Garlic Glaze and Juicy Pork?
The glaze is key for flavor and to keep the pork moist, here’s how I do it:
- Mix the honey, garlic, soy sauce, and vinegar for a balanced sweet, salty, and tangy sauce.
- Sear the pork first to lock in juices and create a nice crust.
- Brush the pork with the honey garlic glaze before roasting and again halfway through. This layers flavor and builds a sticky coating.
- Use a meat thermometer to check for 145°F (63°C) – this prevents overcooking while ensuring doneness.
- Rest the pork 5-10 minutes before slicing to let juices redistribute and keep it tender.
Equipment You’ll Need
- Oven-safe skillet or cast iron pan – I recommend this because it sears the pork and then goes straight into the oven for easy cooking.
- Large mixing bowl – perfect for tossing the veggies with oil and herbs so they roast evenly.
- Baking sheet or roasting pan – to spread out the vegetables for even roasting and caramelization.
- Meat thermometer – helps you check when the pork reaches the perfect 145°F for juicy results.
- Whisk or spoon – for mixing the honey garlic sauce easily.
Flavor Variations & Add-Ins
- Replace honey with maple syrup for a slightly different sweetness and flavor depth.
- Add a pinch of crushed red pepper flakes or cayenne if you like a bit of heat in your glaze.
- Incorporate sliced onions or bell peppers with the carrots and potatoes for more veggies and flavor.
- Use fresh herbs like thyme and rosemary, but if you only have dried, just cut the amount in half.
Honey Garlic Pork Tenderloin with Roasted Carrots & Potatoes
Ingredients You’ll Need:
For the Pork Tenderloin:
- 1.5 to 2 pounds pork tenderloin
- 4 cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon olive oil (for glaze)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Roasted Vegetables:
- 1 pound baby yellow potatoes, halved
- 1 pound carrots, peeled and cut into large pieces or baby carrots
- 2 tablespoons olive oil (for veggies)
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
- 1 teaspoon dried rosemary (or 1 tbsp fresh rosemary)
- Salt and pepper to taste
How Much Time Will You Need?
This whole meal takes about 10 minutes to prep and around 25 minutes in the oven. Add a few more minutes for resting the pork before slicing. In total, expect around 40 minutes from start to finish—quick, easy, and delicious!
Step-by-Step Instructions:
1. Prepare the Honey Garlic Sauce and Vegetables:
Whisk together the honey, minced garlic, soy sauce, apple cider vinegar (or lemon juice), and 1 tablespoon olive oil in a small bowl. In a larger bowl, toss the halved potatoes and carrots with 2 tablespoons olive oil, thyme, rosemary, salt, and pepper until well coated.
2. Arrange Vegetables and Season Pork:
Spread the veggies on one side of a large baking sheet or roasting pan. Pat your pork tenderloin dry with paper towels, then season it generously with salt and pepper on all sides.
3. Sear the Pork Tenderloin:
Heat an oven-safe skillet or cast iron pan over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. This step locks in juices and seals flavor.
4. Glaze and Roast:
Remove the skillet from heat and brush the pork all over with half of the honey garlic sauce. Place the skillet on the other half of the baking sheet along with the veggies (or if not using a skillet, place pork directly on the sheet). Roast everything in the oven at 400°F (200°C) for 20-25 minutes.
5. Baste and Finish Cooking:
Halfway through roasting, baste the pork with the remaining honey garlic sauce. Continue roasting until the pork’s internal temperature reaches 145°F (63°C).
6. Rest and Serve:
Take the pork out of the oven and let it rest for 5-10 minutes to allow the juices to redistribute. Toss the roasted carrots and potatoes with some fresh parsley. Slice the pork tenderloin, garnish with parsley, and serve alongside the vegetables.
Enjoy a juicy, flavorful meal that’s simple to make and packed with comforting tastes!
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, but make sure to fully thaw it in the fridge overnight before cooking. This ensures even cooking and helps maintain tenderness.
Can I Substitute Other Vegetables for the Carrots and Potatoes?
Absolutely! Sweet potatoes, parsnips, or Brussels sprouts work well roasted alongside the pork. Just adjust roasting times if needed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the pork juicy.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the honey garlic sauce and chop veggies in advance. Simply assemble and roast everything when ready to eat for best freshness.
