Rosemary and Honey-Glazed Pork Tenderloin with Sweet Potato Mash

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

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 roasted with a rosemary and honey glaze, paired with creamy mashed sweet potatoes for a comforting yet elegant dinner. This American-inspired Valentine’s Day recipe, ready in about 45 minutes, pairs pork tenderloin, fresh rosemary, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 American cuisine 420 cal/serving

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Ingredients

1 lb pork tenderloin
2 tsp, chopped fresh rosemary
3 tbsp honey
3, minced garlic cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 medium (about 1 lb), peeled and cubed sweet potatoes
2 tbsp unsalted butter
1/4 cup milk

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp honey, 2 tsp chopped fresh rosemary, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the glaze.
Step 2: Pat dry 1 lb pork tenderloin and brush the honey-rosemary glaze all over it. Place the tenderloin on a roasting pan and roast for 20-25 minutes, basting with extra glaze halfway through, until the internal temperature reaches 145°F.
Step 3: Meanwhile, place 2 medium peeled and cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook for 15 minutes until tender when pierced with a fork.
Step 4: Drain the sweet potatoes and mash with 2 tbsp unsalted butter and 1/4 cup milk until smooth and creamy. Season with salt and pepper to taste.
Step 5: Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing. Serve the slices atop a bed of sweet potato mash drizzled with any remaining glaze.