Sheet-Pan Honey Garlic Pork Tenderloin with Broccoli & Sweet Potatoes

Honey-garlic glazes bring a sticky-sweet, savory punch long loved in weeknight cooking. This sheet-pan dinner roasts pork tenderloin with sweet potatoes and broccoli so everything caramelizes together in one pan.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 42g carbs
• 18g fat
• 7g fiber

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Ingredients

• 2 (about 1.5 lb total) pork tenderloins
• 2 large (about 1.5 lb) sweet potatoes, cubed 3/4-inch
• 4 cups broccoli florets
• 3 Tbsp olive oil
• 3 Tbsp honey
• 3 Tbsp soy sauce
• 4 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 1 Tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 3 green onions, sliced
• 1 Tbsp toasted sesame seeds

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Pat the pork tenderloins dry and season all over with salt and black pepper.
2. 2In a small bowl whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes until smooth; set aside half for serving later.
3. 3Toss the cubed sweet potatoes with olive oil, remaining salt, and pepper on the sheet pan. Spread into an even layer and roast 12 minutes to give them a head start.
4. 4Push the sweet potatoes to the sides. Place the pork tenderloins in the center and brush generously with half of the honey-garlic mixture. Nestle the broccoli florets everything and drizzle the broccoli with the remaining olive oil.
5. 5Return the pan to the oven and roast 18–22 minutes more, brushing the pork once more halfway through, until the pork reaches 145°F in the thickest part and the sweet potatoes are caramelized and fork-tender. Broccoli should be charred at the edges.
6. 6Transfer the pork to a cutting board, tent loosely with foil, and rest 5 minutes. Meanwhile, if the broccoli or potatoes need more color, broil 1–2 minutes watching closely.
7. 7Slice the pork into 1/2-inch medallions against the grain. Drizzle with the reserved honey-garlic sauce.
8. 8Arrange sliced pork and roasted vegetables on a platter or plates. Sprinkle with sliced green onions and sesame seeds. Serve hot.