Citrus-Glazed Pork Tenderloin with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Juicy pork tenderloin brushed with a tangy citrus glaze, served alongside a medley of roasted carrots, parsnips, and potatoes. This American-inspired pork recipe, ready in about 50 minutes, pairs pork tenderloin, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds pork tenderloin
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 3, minced garlic cloves
• 3 tablespoons olive oil
• 3 medium, peeled and cut into 2-inch pieces carrots
• 2 medium, peeled and cut into 2-inch pieces parsnips
• 1 pound, halved baby potatoes
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/4 cup orange juice, 2 tablespoons lemon juice, 2 tablespoons honey, and 3 minced garlic cloves to make the citrus glaze.
2. Step 2: Toss 3 medium peeled and cut carrots, 2 peeled and cut parsnips, and 1 pound halved baby potatoes with 1 tablespoon olive oil, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Spread vegetables on a large rimmed baking sheet.
3. Step 3: Rub 1.5 pounds pork tenderloin all over with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Place pork in center of the baking sheet among the vegetables.
4. Step 4: Brush pork tenderloin generously with half of the citrus glaze. Roast everything for 20 minutes, then brush pork again with remaining glaze and roast for another 10-15 minutes until pork reaches an internal temperature of 145°F and vegetables are tender.
5. Step 5: Remove from oven and let pork rest for 5 minutes before slicing. Serve sliced pork alongside the roasted root vegetables.