Sheet Pan Bourbon-Glazed Pork Tenderloin with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender pork tenderloin brushed with a rich bourbon glaze, roasted alongside a medley of colorful vegetables for an easy, flavorful dinner. This american-inspired pork ready in about 50 minutes pairs pounds pork tenderloin, bourbon whiskey, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 bourbon whiskey
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp fresh thyme leaves

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/4 cup bourbon whiskey, 2 tbsp brown sugar, 1 tbsp Dijon mustard, and 3 minced garlic cloves until smooth and glossy.
2. Step 2: Pat dry 1.5 pounds pork tenderloin and season all over with 1 tsp salt and 1 tsp black pepper. Place it in the center of a large rimmed sheet pan.
3. Step 3: Toss 3 peeled and cut carrots, 1 large red bell pepper cut into pieces, and 1 medium zucchini sliced into 1/2-inch rounds with 3 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp fresh thyme leaves until evenly coated. Arrange vegetables around the pork.
4. Step 4: Brush half of the bourbon glaze over the pork tenderloin and vegetables. Roast in the oven for 20 minutes, then brush the pork and vegetables with the remaining glaze and roast for an additional 10-15 minutes until pork reaches an internal temperature of 145°F and vegetables are tender with caramelized edges.
5. Step 5: Remove from oven and let pork rest for 5 minutes before slicing. Serve the sliced pork with roasted vegetables, spooning any pan juices over top.