Honey Garlic Pork Tenderloin with Roasted Carrots & Potatoes is a simple, flavorful dish that combines tender pork with a sweet and garlicky glaze. The roasted carrots and potatoes bring a cozy, earthy touch, making it a well-rounded meal that’s both satisfying and easy to prepare. The pork stays juicy, while the honey and garlic create a deliciously sticky coating that’s hard to resist.
I love making this dish when I want something comforting but without spending hours in the kitchen. The sweetness from the honey balances the garlic perfectly, and roasting the veggies alongside the pork means less cleanup and more time to relax. It’s one of those meals where everything cooks together and the flavors just meld beautifully.
My favorite way to serve it is straight from the roasting pan, with a little sprinkle of fresh herbs on top for a pop of color. It’s great for a weeknight dinner but also makes a lovely meal for family gatherings. Every time I make this, I get asked for seconds, which tells me it’s a winner every time!
Key Ingredients & Substitutions
Pork Tenderloin: This is the star here because it’s lean and cooks fast. You can substitute with pork loin if you want a bigger cut, but cook time will be longer. I like using tenderloin for the juicy, tender result.
Baby Potatoes and Carrots: Baby potatoes roast evenly and get nicely crispy. If you don’t have baby potatoes, small red or Yukon gold potatoes work well. For carrots, peeled and cut into large chunks ensure they cook evenly with the potatoes.
Honey: Honey gives a natural sweetness and helps caramelize the pork and veggies. If you want a milder sweetness, maple syrup works great as a substitute and adds a subtle flavor twist.
Garlic: Fresh garlic is key for the punch of flavor, especially when combined with honey. You can use garlic powder in a pinch, but fresh minced garlic has a stronger, brighter taste.
How Do I Get the Perfect Juicy Pork Tenderloin Every Time?
Cooking pork tenderloin so it’s juicy and not dry can be tricky, but here are some simple tips:
- Pat the pork dry before seasoning. This helps the sear and crust form better.
- Sear the pork on all sides in a hot pan before roasting. This locks in juices and adds flavor.
- Use a meat thermometer to check the internal temperature. When it reaches 145°F (63°C), it’s perfectly cooked.
- Let the pork rest for 5-10 minutes after roasting. Resting redistributes juices, making each slice tender and moist.
- Basting the pork with the honey garlic sauce halfway through roasting keeps it flavorful and glossy.
Following these steps will help ensure your pork tenderloin is moist, flavorful, and beautifully caramelized every time!
Equipment You’ll Need
- Oven-safe skillet or roasting pan – I like using this because it goes from stove to oven easily and helps develop a nice crust on the pork.
- Meat thermometer – keeps you from overcooking the pork, so it stays juicy.
- Small bowl – for mixing the honey garlic sauce, quick and easy to use.
- Cutting board and knife – for preparing the pork and veggies simply and safely.
Flavor Variations & Add-Ins
- Use apple cider vinegar instead of soy sauce for a tangy twist that pairs well with pork.
- Add chopped fresh herbs like rosemary or thyme for extra aroma; sprinkle at the end before serving.
- Stir in some chopped bell peppers or green beans in the last 10 minutes of roasting for extra veggies.
- Swap honey for brown sugar or maple syrup if you prefer a richer sweetness. It works great for a different flavor profile.
Honey Garlic Pork Tenderloin with Roasted Carrots & Potatoes
Ingredients You’ll Need:
For the Pork and Sauce:
- 1 (1 to 1.5 lbs) pork tenderloin, trimmed
- 4 cloves garlic, minced
- ½ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 3 tablespoons olive oil, divided
For the Roasted Vegetables:
- 1 lb baby potatoes, halved if large
- 1 lb carrots, peeled and cut into large chunks
For Garnish (Optional):
- Fresh thyme or parsley
How Much Time Will You Need?
This meal takes about 10 minutes to prepare, including prepping the veggies and mixing the sauce, and around 25-30 minutes to roast everything in the oven. Allow an additional 5-10 minutes to rest the pork before slicing. Altogether, you’re looking at approximately 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Sauce:
Preheat your oven to 400°F (200°C). In a small bowl, whisk together the honey, soy sauce, minced garlic, Dijon mustard, and crushed red pepper flakes if using. Set this sauce mixture aside for later.
2. Season and Sear the Pork:
Pat your pork tenderloin dry with a paper towel, then generously season with salt and black pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork on all sides until it develops a deep golden-brown crust, about 2-3 minutes per side.
3. Toss and Arrange the Vegetables:
In a large bowl, mix the baby potatoes and carrots with the remaining 2 tablespoons of olive oil, salt, and pepper. Once the pork is seared, arrange the potatoes and carrots around it in the same pan.
4. Apply Sauce and Roast:
Brush the honey garlic sauce generously over the pork tenderloin and vegetables, keeping some sauce aside for basting. Place the skillet in the preheated oven and roast everything for 20-25 minutes. Halfway through cooking, open the oven and baste the pork and veggies with the remaining sauce to keep them flavorful and moist.
5. Rest, Slice, and Serve:
Remove the pan from the oven and let the pork rest for 5-10 minutes. Resting helps the juices settle and keeps the meat juicy. After resting, slice the pork tenderloin into medallions and serve with the roasted carrots and potatoes. Drizzle any pan juices or leftover sauce on top. Optionally, sprinkle fresh thyme or parsley over the dish for a fresh, pretty finish.
Enjoy a delicious and comforting Honey Garlic Pork Tenderloin with perfectly roasted carrots and potatoes—perfect for any day you want a home-cooked, hearty meal!
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, you can use frozen pork tenderloin, but be sure to fully thaw it in the refrigerator overnight before cooking. This ensures even cooking and the best texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth if the pork seems dry.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap carrots and potatoes with sweet potatoes, parsnips, or Brussels sprouts. Adjust roasting times accordingly, as some veggies cook faster than others.
What if I Don’t Have Soy Sauce?
You can substitute soy sauce with tamari or coconut aminos for a gluten-free option. If you don’t have these, a bit of Worcestershire sauce mixed with a pinch of salt can work in a pinch.