Honey Balsamic Pork Tenderloin (Print version)

Glazed pork tenderloin roasted with colorful rainbow carrots offers a sweet and tangy flavor harmony.

# What you’ll need:

→ Pork

01 - 1½ pounds pork tenderloin, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper

→ Glaze

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

→ Vegetables

10 - 1 pound rainbow carrots, peeled and halved lengthwise
11 - 1 tablespoon olive oil
12 - ½ teaspoon kosher salt
13 - ¼ teaspoon freshly ground black pepper

# Steps:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - Place the rainbow carrots on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper, and toss to coat. Arrange carrots in a single layer along the sides of the pan, leaving space in the center for the pork.
03 - Pat the pork tenderloin dry with paper towels. Rub all over with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Place the pork in the center of the baking sheet.
04 - In a small bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and thyme. Brush half of the glaze over the pork tenderloin.
05 - Roast for 15 minutes. Remove the pan from the oven and brush the remaining glaze over the pork.
06 - Return to the oven and roast for an additional 10 to 15 minutes, or until the pork reaches an internal temperature of 145°F and the carrots are tender and caramelized.
07 - Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Serve with the roasted carrots and pan juices.

# Cooking tips:

01 -
  • Everything cooks on one pan, which means you spend less time scrubbing and more time enjoying dinner.
  • The honey-balsamic glaze caramelizes into something that tastes restaurant-quality but takes maybe three minutes to mix.
  • Those rainbow carrots actually taste like something when they roast, not like an afterthought vegetable.
  • You'll nail the pork tenderloin every time because a meat thermometer removes all the guessing.
02 -
  • A meat thermometer reading of 145°F is the USDA safe internal temperature for pork, but many people cook pork past this point out of habit—modern pork is safe and delicious at this temperature, and it'll be juicier than you expect.
  • The glaze will look thin and loose in the bowl, but it concentrates as it roasts, so trust the process and don't add extra honey thinking it needs more sweetness.
03 -
  • Let your pork tenderloin sit at room temperature for 15 minutes before roasting—cold meat cooks unevenly, and you might end up with the edges overdone while the center is still cool.
  • If you're watching the pan through the oven window and notice the glaze browning too quickly (almost burning), tent the pork loosely with foil for the final few minutes to slow down the caramelization without undercooking the meat.
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