Sheet-Pan Honey Garlic Pork Tenderloin with Broccoli & Carrots

Honey-garlic glaze is a sweet-savory classic often linked to East Asian-inspired home cooking. This sheet-pan dinner roasts pork tenderloin with broccoli and carrots so everything caramelizes together in one pan.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 32g carbs
• 15g fat
• 6g fiber

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Ingredients

• 1.5 lbs (1–2 pieces) pork tenderloin
• 4 cups broccoli florets
• 3 large, cut into 1/2-inch coins carrots
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup honey
• 3 tbsp low-sodium soy sauce
• 5, minced garlic cloves
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 1/4 tsp red pepper flakes
• 2 tbsp sliced green onions
• 1 tsp toasted sesame seeds

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Pat the pork tenderloin dry and season all over with salt and pepper.
2. 2In a small bowl whisk together honey, soy sauce, minced garlic, rice vinegar, sesame oil, cornstarch, and red pepper flakes until smooth; set aside half for serving.
3. 3Toss broccoli florets and carrot coins with olive oil, remaining salt, and pepper on the sheet pan. Spread into an even layer, leaving a clear center strip for the pork.
4. 4Heat the remaining olive oil in a large skillet over medium-high heat. Sear the pork on all sides until golden, about 6–8 minutes total. Transfer the seared tenderloin to the center of the sheet pan.
5. 5Brush the pork generously with half of the honey-garlic mixture. Roast for 15 minutes.
6. 6Remove the pan, brush the pork again with more glaze, and toss the vegetables. Return to the oven and roast another 8–12 minutes until the pork reaches 145°F internally and the broccoli edges are charred and crisp-tender.
7. 7Transfer pork to a cutting board and rest 5 minutes. Meanwhile, warm the reserved glaze in a small saucepan or microwave until slightly thickened, 30–60 seconds.
8. 8Slice the pork into 1/2-inch medallions. Arrange on plates with the roasted vegetables, drizzle with warm glaze, and finish with green onions and sesame seeds.