Sheet Pan Cherry-Glazed Pork Tenderloin with Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sheet Pan Cherry-Glazed Pork Tenderloin with Roasted Root Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Cherry-Glazed Pork Tenderloin with Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Sheet Pan Cherry-Glazed Pork Tenderloin with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Cherry-Glazed Pork Tenderloin with Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Cherry-Glazed Pork Tenderloin with Roasted Root Vegetables?

American meal prep like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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