Sheet Pan Balsamic Pork and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender pork medallions roasted with caramelized root vegetables and a sweet-tangy balsamic glaze. This american-inspired sheet pan ready in about 40 minutes pairs olive oil, minced garlic, balsamic vinegar 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 lbs, trimmed and cut into 1-inch medallions pork tenderloin
• 2 tbsp olive oil
• 1.5 lbs (carrots, parsnips, potatoes, cut into 1-inch chunks) root vegetables
• 2 cloves, minced garlic
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tsp dried thyme
• 1/2 tsp total salt
• 1/4 tsp total black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Place 1.5 lbs root vegetables (carrots, parsnips, potatoes, cut into 1-inch chunks) on a large rimmed baking sheet. Drizzle with 1 tbsp olive oil, then sprinkle with 2 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper. Toss to coat.
2. Step 2: Arrange 1.5 lbs pork tenderloin medallions on top of the vegetables. Drizzle with remaining 1 tbsp olive oil, then sprinkle with 1/4 tsp salt, 1/8 tsp black pepper, 1 tsp dried thyme, and 2 tbsp honey. Pour 1/4 cup balsamic vinegar evenly over the top.
3. Step 3: Roast for 25-30 minutes until pork reaches 145°F internal temperature and vegetables are tender with caramelized edges. Let rest 5 minutes before serving.