Orange-Chili Glazed Pork Tenderloin with Roasted Vegetables

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin coated in a sweet and spicy orange-chili glaze, paired with oven-roasted root vegetables for a comforting dinner. This pork recipe, ready in about 45 minutes, pairs pork tenderloin, orange juice, honey 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.

Prep: 15 min Cook: 30 min Serves 4 International cuisine 400 cal/serving

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Ingredients

1 lb pork tenderloin
1/3 cup, fresh squeezed orange juice
2 tbsp honey
1/2 tsp chili flakes
3 cloves, minced garlic cloves
3 tbsp olive oil
2 large, peeled and cut into 1-inch chunks carrots
2 medium, peeled and cut into 1-inch chunks parsnips
1 medium, cut into wedges red onion
1 tbsp, chopped fresh thyme
to taste salt
to taste black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/3 cup fresh orange juice, 2 tbsp honey, 1/2 tsp chili flakes, and 3 minced garlic cloves to make the glaze.
Step 2: Season 1 lb pork tenderloin with salt and black pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat and sear the pork for 2-3 minutes per side until browned.
Step 3: Remove skillet from heat. Brush the pork generously with half of the orange-chili glaze.
Step 4: In a separate bowl, toss 2 large peeled carrots, 2 medium peeled parsnips, and 1 medium red onion wedges with 2 tbsp olive oil, 1 tbsp chopped fresh thyme, salt, and pepper.
Step 5: Arrange the vegetables around the pork in the skillet. Roast in the oven for 20-25 minutes, brushing the pork once more with remaining glaze halfway through, until the pork reaches an internal temperature of 145°F and vegetables are tender.
Step 6: Let pork rest 5 minutes before slicing. Serve sliced pork with roasted vegetables.