Sheet Pan Cherry-Glazed Pork Tenderloin with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender pork tenderloin coated in a tangy cherry glaze, roasted alongside a medley of sweet potatoes and carrots for an easy, flavorful dinner. This American-inspired meal-prep recipe, ready in about 50 minutes, pairs pork tenderloin, fresh or frozen cherries, pitted, balsamic vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb pork tenderloin
• 1 cup fresh or frozen cherries, pitted
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 3 garlic cloves, minced
• 2 cups sweet potatoes, peeled and cubed
• 1 cup carrots, peeled and sliced into 1/2-inch pieces
• 3 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a blender or food processor, combine 1 cup pitted cherries, 2 tbsp balsamic vinegar, 2 tbsp honey, and 3 minced garlic cloves. Blend until smooth to create the cherry glaze.
2. Step 2: Place 1 lb pork tenderloin on a large rimmed baking sheet. Brush the pork generously with half of the cherry glaze, then season all over with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Toss 2 cups cubed sweet potatoes and 1 cup sliced carrots in 3 tbsp olive oil, 1 tsp fresh thyme leaves, and a pinch of salt and pepper. Spread vegetables evenly around the pork on the baking sheet.
4. Step 4: Roast in the preheated oven for 20 minutes, then brush the pork with the remaining cherry glaze and continue roasting for another 10-15 minutes until the pork reaches an internal temperature of 145°F and vegetables are tender and golden.
5. Step 5: Let the pork rest for 5 minutes before slicing. Serve with the roasted root vegetables, spooning any pan juices over the top.