Save When you're looking for a dinner that's both impressive and effortless, this One-Pan Honey Balsamic Pork Tenderloin delivers perfectly. The combination of sweet honey and tangy balsamic creates a glaze that caramelizes beautifully on the pork while it roasts alongside vibrant rainbow carrots. As everything cooks together on a single sheet pan, the carrots absorb some of those wonderful flavors, creating a complete meal with minimal cleanup.
Save This dish transforms humble ingredients into something special. The pork tenderloin, naturally lean and tender, becomes incredibly juicy when cooked this way. Meanwhile, rainbow carrots aren't just beautiful—they offer subtle flavor variations depending on their color. Purple carrots have a slight peppery taste, while yellow ones tend to be sweeter. The honey-balsamic glaze brings everything together, creating complex flavors from just a few pantry staples.
- Pork: 1 ½ lbs (680 g) pork tenderloin, trimmed, 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Glaze: 3 tbsp honey, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 2 garlic cloves, minced, 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Vegetables: 1 lb (450 g) rainbow carrots, peeled and halved lengthwise, 1 tbsp olive oil, ½ tsp kosher salt, ¼ tsp freshly ground black pepper
- Prepare the oven and baking sheet
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Prepare the carrots
- Place the rainbow carrots on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper, and toss to coat. Arrange carrots in a single layer along the sides of the pan, leaving space in the center for the pork.
- Season the pork
- Pat the pork tenderloin dry with paper towels. Rub all over with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Place the pork in the center of the baking sheet.
- Make the glaze
- In a small bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and thyme. Brush half of the glaze over the pork tenderloin.
- First roasting phase
- Roast for 15 minutes. Remove the pan from the oven and brush the remaining glaze over the pork.
- Complete roasting
- Return to the oven and roast for an additional 10–15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the carrots are tender and caramelized.
- Rest and serve
- Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Serve with the roasted carrots and pan juices.
Timing is everything with pork tenderloin. Since it's a lean cut, it can easily overcook. Using a meat thermometer is highly recommended to achieve that perfect 145°F (63°C) internal temperature. The resting period after cooking is equally important—it allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. When arranging your baking sheet, make sure the carrots have enough space to roast properly rather than steam.
This recipe is wonderfully adaptable. If rainbow carrots aren't available, regular orange carrots work beautifully. You could also add parsnips or sweet potatoes for variety. For a deeper flavor profile, add a splash of bourbon to the glaze or incorporate a tablespoon of orange marmalade. During summer months, consider adding halved peaches or plums to the sheet pan for the last 10 minutes of cooking. For a spicier version, include a pinch of red pepper flakes in the glaze.
This dish is a complete meal on its own, but for a more substantial dinner, consider adding a simple grain like quinoa or farro to soak up the delicious pan juices. A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich flavors. For special occasions, a glass of Pinot Noir makes an excellent pairing, as its light-bodied character won't overwhelm the subtle flavors of the pork and honey-balsamic glaze. Garnish with fresh thyme leaves just before serving for an extra touch of color and aroma.
Save This One-Pan Honey Balsamic Pork Tenderloin has become a favorite for both weeknight dinners and casual entertaining. The beauty lies in its simplicity—a few quality ingredients coming together with minimal effort. The next time you're looking for a dish that delivers on flavor while keeping cleanup to a minimum, this recipe deserves a spot in your meal rotation. The combination of tender, juicy pork and colorful, caramelized carrots creates a meal that's as visually appealing as it is delicious.
Recipe Help
- → What is the best way to ensure the pork stays juicy?
Patting the pork dry before seasoning and letting it rest after roasting helps retain its juices. Cooking to an internal temp of 145°F ensures tender, moist meat.
- → Can I substitute the rainbow carrots?
Yes, regular carrots or parsnips work well as alternatives and provide similar texture and sweetness when roasted.
- → How do I apply the honey balsamic glaze?
Brush half the glaze on the pork before roasting, then apply the remaining glaze halfway through cooking to build up a rich flavor and caramelized finish.
- → Is it necessary to use fresh thyme?
Dried thyme is a suitable substitute if fresh is not available, maintaining the herbal undertone of the dish.
- → What side dishes pair well with this meal?
This dish pairs nicely with light red wines like Pinot Noir and can be served with simple greens or crusty bread to balance the flavors.