Honey Garlic Pork Tenderloin with Roasted Carrots & Potatoes is a simple, tasty meal that feels like a hug on a plate. The pork is juicy and tender, coated in a sweet and garlicky sauce that brings out the best flavors. Alongside it, the roasted carrots and potatoes get perfectly caramelized, adding a comforting and homey touch to the dish.
I love making this recipe because it comes together so easily, but it tastes like you spent hours in the kitchen. The honey and garlic sauce is one of my favorites—it’s just the right balance of sweet and savory, and it makes the pork super flavorful. I usually marinate the meat a little ahead of time to let those flavors sink in even more. Plus, the roasted veggies are always the star; they get crispy on the outside but soft on the inside, which I find really satisfying.
What I like most about this dish is how it fits any occasion—whether it’s a cozy weeknight dinner or a casual weekend meal with friends. I often serve it right off the sheet pan for easy cleanup and a relaxed vibe. A sprinkle of fresh parsley on top adds a pop of color and a bit of brightness. This meal always warms everyone up and fills the kitchen with such a nice smell that I can’t wait to taste it myself!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is tender and cooks quickly, making it perfect here. If you can’t find tenderloin, pork loin works too but may need a bit longer to cook.
Honey: Honey adds sweetness and helps the garlic stick to the meat. You can swap it with maple syrup or agave nectar for a similar effect.
Garlic: Fresh garlic is best to get that punchy flavor. If you’re in a rush, garlic powder can work, but fresh gives the sauce the best taste.
Carrots & Potatoes: Baby potatoes roast well because they cook evenly. Feel free to use Yukon gold or red potatoes, and for carrots, smaller ones roast up nicely here.
Herbs (thyme & rosemary): These herbs provide lovely earthiness. If fresh isn’t available, dried works fine — just use about a third of the amount since dried herbs are stronger.
How Can I Make the Pork Tender and Juicy Every Time?
Cooking pork tenderloin can feel tricky if you’re worried about it drying out. Here’s how to get juicy pork every time:
- Pat the pork dry to help the seasonings stick better.
- Give it a quick sear on all sides in a hot pan for extra flavor and a nice crust (optional but worth it!).
- Use a meat thermometer to check doneness; 145°F (63°C) is safe and keeps the pork tender.
- Let it rest for 5-10 minutes after cooking. This step lets the juices redistribute so the meat stays juicy.
Following these tips will help you get perfectly cooked pork tenderloin with great texture and plenty of flavor.
Equipment You’ll Need
- Baking sheet – perfect for roasting the vegetables and pork all in one pan, making cleanup easier.
- Oven-safe skillet (optional) – if you want to sear the pork first for extra flavor, a skillet that goes from stovetop to oven is handy.
- Small bowl – to whisk together the honey garlic marinade so everything combines smoothly.
- Meat thermometer – helps you cook the pork to just the right temperature for juiciness and safety.
- Kitchen tongs or spatula – for flipping or removing the pork and vegetables easily.
Flavor Variations & Add-Ins
- Protein swap: Use chicken breasts or thighs for a different twist; adjust cooking time accordingly.
- Cheese boost: Top the roasted vegetables with crumbled feta or freshly grated Parmesan for extra richness.
- Veggie switch: Add in cherry tomatoes, green beans, or sliced bell peppers for more color and flavor.
- Spice it up: Sprinkle crushed red pepper flakes or a dash of smoked paprika into the marinade for some heat and smoky depth.
Honey Garlic Pork Tenderloin with Roasted Carrots & Potatoes
Ingredients You’ll Need:
For the Pork Tenderloin & Marinade:
- 1 (1 to 1.5 lb) pork tenderloin
- 4 cloves garlic, minced
- ¼ cup honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp dried rosemary or 1 tbsp fresh rosemary leaves, plus extra sprigs for garnish
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil, divided
For the Roasted Vegetables:
- 4-5 medium carrots, peeled and trimmed
- 1.5 lbs baby potatoes, halved or quartered if large
- Salt and freshly ground black pepper, to taste
- Half of the thyme and rosemary from above
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and about 25 minutes for roasting. Including resting time, plan for roughly 45 minutes from start to finish. It’s a quick and easy meal with lots of hands-off roasting time!
Step-by-Step Instructions:
1. Preheat and Prepare the Veggies:
Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it for easy cleanup. Place the trimmed carrots and halved baby potatoes on the sheet. Drizzle 2 tablespoons of olive oil over them, sprinkle salt, pepper, and half the thyme and rosemary. Toss everything together so the vegetables get a nice even coating, then spread them out in one layer.
2. Make the Honey Garlic Marinade:
In a small bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar (or lemon juice), and the remaining olive oil. Add salt and pepper to your taste. This will give the pork a sweet and savory glaze.
3. Season and Sear the Pork:
Pat the pork tenderloin dry with paper towels. Season it generously with salt, pepper, and the remaining thyme and rosemary. If you have an oven-safe skillet, heat a little oil over medium-high heat and sear the pork on all sides until browned (about 2 minutes per side). This step adds great flavor, but you can skip it if you’re short on time.
4. Roast Together:
Place the pork tenderloin on the baking sheet with the vegetables (or in a separate roasting pan if you seared it). Brush the pork with half of the honey garlic marinade. Roast everything for 20-25 minutes, occasionally spooning more marinade over the pork. Use a meat thermometer to ensure the pork reaches 145°F (63°C), and check that the vegetables are tender and golden.
5. Rest and Serve:
Once cooked, remove the pork from the oven and let it rest for 5-10 minutes to keep it juicy. Slice it into medallions and arrange on a serving plate along with the roasted carrots and potatoes. Drizzle any leftover marinade or pan juices on top for extra flavor. Garnish with fresh rosemary sprigs and chopped parsley if you like.
Enjoy your delicious Honey Garlic Pork Tenderloin with Roasted Carrots & Potatoes!
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. Thawed pork will cook more evenly and safely.
How Should I Store Leftovers?
Store any leftover pork and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the pork tender.
Can I Substitute Other Vegetables?
Absolutely! Feel free to swap carrots and potatoes with vegetables like sweet potatoes, green beans, or bell peppers. Just keep in mind different veggies may require slightly different roasting times.
Do I Have to Sear the Pork Tenderloin?
Searing is optional but recommended for extra flavor and a nice crust. If short on time, you can skip searing and roast the pork directly—just keep an eye on the cooking time and internal temperature.
