Sheet Pan Honey-Garlic Glazed Pork Tenderloin with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Oven-roasted pork tenderloin glazed with a homemade honey-garlic sauce, accompanied by caramelized seasonal vegetables. This American-inspired sushi recipe, ready in about 50 minutes, pairs pork tenderloin, honey, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (450 g) pork tenderloin
• 3 tbsp honey
• 2 tbsp soy sauce
• 4, minced garlic cloves
• 3 tbsp olive oil
• 3 medium, cut into 1-inch pieces carrots
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into wedges red onion
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk together 3 tbsp honey, 2 tbsp soy sauce, and 4 minced garlic cloves to create the glaze.
2. Step 2: Place 1 lb pork tenderloin on a rimmed sheet pan and brush half of the honey-garlic glaze evenly over it. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: In a large bowl, toss 3 medium cut carrots, 1 large cut red bell pepper, and 1 medium cut red onion with 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread vegetables evenly around the pork on the sheet pan.
4. Step 4: Roast in the preheated oven for 20 minutes. Remove from oven, brush the pork with the remaining glaze, and toss the vegetables.
5. Step 5: Return to the oven and roast for an additional 10-15 minutes until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.
6. Step 6: Let the pork rest for 5 minutes before slicing. Garnish with 2 tbsp chopped fresh parsley and serve with the roasted vegetables.