Honey Garlic Pork Tenderloin with Roasted Green Beans and Carrots

Honey and garlic have long teamed up in sweet-savory glazes that cling to lean pork. This sheet-pan dinner roasts tenderloin beside green beans and carrots so everything caramelizes under one sticky, garlicky coat.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 28g carbs
• 16g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb (2 small) pork tenderloin
• 12 oz green beans, trimmed
• 4 medium carrots, peeled and cut into sticks
• 1/4 cup honey
• 3 tbsp soy sauce (or tamari)
• 5 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp olive oil
• 1 tsp cornstarch
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. 1Preheat oven to 400°F. Pat pork tenderloins dry and season all over with salt and the black pepper.
2. 2In a small bowl, whisk honey, soy sauce, minced garlic, rice vinegar, sesame oil, and cornstarch until smooth; set glaze aside.
3. 3Toss green beans and carrot sticks with olive oil and remaining salt on a large sheet pan. Push vegetables to the sides to make space in the center.
4. 4Heat remaining olive oil in a large skillet over medium-high heat. Sear pork on all sides until golden brown, about 6 minutes total. Transfer seared pork to the center of the sheet pan.
5. 5Brush half the honey-garlic glaze over the pork. Roast 15 minutes.
6. 6Remove pan, brush pork with remaining glaze, and toss the vegetables. Return to oven 8–12 minutes more until pork reaches 145°F internal temperature and vegetables are tender-crisp with caramelized edges.
7. 7Rest pork on a cutting board 5 minutes, then slice into 1/2-inch medallions. Spoon any pan juices over the slices.
8. 8Sprinkle everything with sesame seeds and sliced green onions. Serve pork alongside the roasted vegetables.