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: The Sheet Pan Special
Pork tenderloin is often mistakenly assumed to be high in fat. In reality, pork tenderloin is a boneless cut that runs along the backbone and is considered to be as lean or even leaner than a chicken breast.
Pair the pork tenderloin with colorful vegetables brimming with texture and flavor, like carrots, parsnips, both golden and red beets, garlic, and red onion, and you’ve got a healthy yet ridiculously delicious sheet pan dinner. Add a honey balsamic glaze made with Brine’s Carrot Honey, rosemary, olive oil, and garlic, and this already tasty sheet pan recipe will have even more depth of flavor.
This sheet pan pork tenderloin comes together in less than 20 minutes, plus 30-40 minutes of cooking time.

Brine’s Carrot Honey
Talk about a great combination‒the grassy, meadowy notes of Brine’s Carrot Honey make it the ideal flavor enhancer to this rosemary infused balsamic glaze. The bite of the carrot honey is the perfect support to the piney notes of rosemary, allowing the magical glaze to come together with the help of olive oil, garlic, and balsamic vinegar. The result is so much better than those processed store-bought balsamic glazes!

Pork Tenderloin and Roasted Vegetables with Honey Rosemary Balsamic Glaze

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!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Cuisine American
Servings 6

Ingredients
  

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

Instructions
 

  • 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.

Notes

Recipe development and photography by Maryana L. Vestic