Sheet Pan Citrus-Honey Glazed Pork Tenderloin with Roasted Vegetables

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Juicy pork tenderloin roasted with a citrus and honey glaze alongside caramelized seasonal vegetables for an easy weeknight meal. This American pork recipe, ready in about 55 minutes, pairs pork tenderloin, honey, and orange juice 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 "Build a week of meals around this recipe" 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
• 3 tbsp honey
• 1/4 cup orange juice
• 2 tbsp soy sauce
• 4 garlic cloves minced
• 3 medium carrots cut into 1-inch pieces
• 1 large red bell pepper sliced into strips
• 1 medium red onion cut into wedges
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 fresh thyme sprigs

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Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp honey, 1/4 cup orange juice, 2 tbsp soy sauce, and 4 minced garlic cloves until smooth.
2. Step 2: Place 1.5 pounds pork tenderloin in the center of a rimmed sheet pan. Toss 3 medium carrots cut into 1-inch pieces, 1 large sliced red bell pepper, and 1 medium red onion cut into wedges with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper, then spread around the pork.
3. Step 3: Brush half of the citrus-honey glaze over the pork and vegetables. Scatter 3 sprigs fresh thyme on top.
4. Step 4: Roast for 25 minutes, then brush the pork and veggies with remaining glaze and continue roasting for 10-15 minutes more until pork reaches an internal temperature of 145°F and vegetables are tender and caramelized.
5. Step 5: Remove pork from oven and let rest for 5 minutes before slicing. Serve with the roasted vegetables.