The beauty of this pork tenderloin recipe comes from roasted carrots, parsnips, beets, red onion, and garlic, and is made even more delicious with a carrot honey and rosemary balsamic glaze. The ultimate sheet pan recipe made with Brine’s Fine Honeys’ Carrot Honey will awaken your savory taste buds just in time for supper!
Pork Tenderloin and Roasted Vegetables with Honey Rosemary Balsamic Glaze
PorkTenderloin & Vegetables
- 1 - 1 ½ pound pork tenderloin (comes in a package of 1-2 tenderloins)
- 3-4 red beets chopped
- 3-4 golden beets chopped
- 1 small red onion (or ½ medium red onion), sliced into half-moons
- 4-5 medium carrots halved and cut into 2-inch chunks
- 2 parsnips halved and cut into 2-inch chunks
- 1 pound small potatoes, halved
- ½ bunch parsley (approximately 1 ounce), chopped
- 1 tablespoon fresh rosemary, chopped
- Olive oil
- Salt to taste
- Black pepper to taste
Carrot Honey Rosemary Balsamic Glaze
- 2 cloves garlic, minced
- ¼ cup Brine’s Carrot Honey
- 2 tablespoons Olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh rosemary, chopped
- ½ teaspoon lemon juice
- ½ teaspoon lemon zest
- Preheat the oven to 425° F.
- Season the pork tenderloin liberally with salt and black pepper. Heat approximately 1-2 tablespoons olive oil in a non-stick skillet over medium-high heat. Brown the tenderloin on all sides for 8-10 minutes and set aside.
- In a bowl, drizzle some olive oil over the vegetables along with salt and black pepper to taste. Toss the vegetables until coated.
- Coat a rimmed baking sheet with olive oil and place the browned pork tenderloin in the center. Arrange the chopped vegetables and rosemary around the pork. Set aside the parsley.
- Make the balsamic glaze. In a bowl, combine the olive oil, Brine’s Carrot Honey, balsamic vinegar, garlic, rosemary, lemon juice, and lemon zest. Whisk vigorously.
- Brush the carrot honey glaze liberally over the pork tenderloin and drizzle the remaining glaze over the vegetables.
- Roast for at least 30-40 minutes or until the pork’s internal temperature is 165° F and the vegetables are soft and tender. It may be necessary to take the pork tenderloin out first and allow the vegetables to roast for an additional 10-12 minutes.
- Loosely tent the pork with aluminum foil and allow it to rest for 10-15 minutes. Slice the pork into 1” thick pieces, sprinkle the chopped parsley over the top, and serve with the roasted and glazed vegetables.