One-Pan Honey Balsamic Pork Tenderloin (Printable Version)

Tender pork with honey balsamic glaze, roasted with colorful carrots for an easy one-pan meal.

# What You'll Need:

→ Pork

01 - 1.5 lbs pork tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper

→ Glaze

05 - 3 tbsp honey
06 - 2 tbsp balsamic vinegar
07 - 1 tbsp Dijon mustard
08 - 2 garlic cloves, minced
09 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves

→ Vegetables

10 - 1 lb rainbow carrots, peeled and halved lengthwise
11 - 1 tbsp olive oil
12 - 0.5 tsp kosher salt
13 - 0.25 tsp freshly ground black pepper

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - Place rainbow carrots on prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 0.5 teaspoon salt and 0.25 teaspoon pepper, and toss to coat. Arrange carrots in single layer along pan sides, leaving center space for pork.
03 - Pat pork tenderloin dry with paper towels. Rub all over with 1 tablespoon olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper. Place pork in center of baking sheet.
04 - In small bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and thyme. Brush half of glaze over pork tenderloin.
05 - Roast for 15 minutes. Remove pan from oven and brush remaining glaze over pork.
06 - Return to oven and roast for additional 10-15 minutes until pork reaches internal temperature of 145°F and carrots are tender and caramelized.
07 - Transfer pork to cutting board and let rest for 5 minutes before slicing. Serve with roasted carrots and pan juices.

# Additional Tips::

01 -
  • Everything cooks on one pan, which means your cleanup is measured in minutes, not the entire evening.
  • The glaze creates this gorgeous caramelized crust that tastes restaurant-quality but feels ridiculously forgiving to make.
  • Those rainbow carrots aren't just pretty—they stay tender while the edges get crispy and sweet, and honestly, they might steal the show.
02 -
  • Don't skip the resting step—I learned this the hard way when I carved too early and watched the juices run all over the cutting board instead of staying in the meat where they belong.
  • Use a meat thermometer; the color method is a gamble, and 145°F is that perfect sweet spot where pork is safe but still pink and tender inside.
03 -
  • Let your pork sit on the counter for 15 minutes before cooking—it ensures even cooking from edge to center instead of a cold interior racing to catch up.
  • Save those pan juices; they're liquid gold for drizzling over the finished plate and taste far better than any store-bought sauce ever could.
Go Back