Soy-Glazed Pork Tenderloin with Balsamic Carrots

By · Reviewed by AislePrompt Editorial · ·

Tender pork medallions glazed in a sweet-savory soy-honey sauce, served with caramelized balsamic carrots. This american-inspired one pot ready in about 40 minutes pairs trimmed pork tenderloin, soy sauce, rice 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: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1 minced garlic clove, and 1/4 tsp red pepper flakes. Season pork medallions with salt and pepper, then coat with 1 tbsp of the soy glaze.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add pork medallions and cook for 4-5 minutes per side until browned and cooked through (internal temperature 145°F). Remove pork and set aside.
  3. Step 3: Add 1.5 lbs trimmed baby carrots to the skillet, along with 1/4 cup balsamic vinegar and 2 tbsp water. Cook, stirring occasionally, for 8-10 minutes until carrots are tender and sauce has reduced to a syrupy consistency. Return pork to the skillet, add remaining soy glaze, and toss to coat. Cook for 1 minute more. Sprinkle with 2 tbsp chopped cilantro.

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Frequently asked questions

How long does Soy-Glazed Pork Tenderloin with Balsamic Carrots take to make?

Total time is about 40 minutes (15 min prep + 25 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 Soy-Glazed Pork Tenderloin with Balsamic Carrots?

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 trimmed pork tenderloin from drying out.

Can I substitute ingredients in Soy-Glazed Pork Tenderloin with Balsamic Carrots?

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 Soy-Glazed Pork Tenderloin with Balsamic Carrots 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 Soy-Glazed Pork Tenderloin with Balsamic Carrots?

American one pot 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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