Sheet-Pan Balsamic-Glazed Pork Tenderloin with Roasted Veggies

Why You’ll Love This Recipe

• Everything cooks on one sheet pan for easy weeknight cleanup.
• Balsamic-honey glaze gives the pork a mahogany sheen and a perfect sweet-tangy balance.
• Brussels sprouts and carrots roast alongside for a hearty, colorful side.
• Cook time is under 30 minutes with reliably juicy results.

Grocery List

• Produce: Brussels sprouts, carrots, garlic, fresh rosemary (or dried), parsley (optional), lemon (optional)
• Dairy: None
• Pantry: Pork tenderloins, balsamic vinegar, honey, Dijon mustard, olive oil, kosher salt, black pepper, garlic powder, smoked paprika, red pepper flakes

Full Ingredients

Pork Tenderloin & Rub

• 2 pork tenderloins (about 1 lb each), trimmed of silver skin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

Vegetables

• 1 lb Brussels sprouts, trimmed and halved
• 3 medium carrots (about 12 oz), peeled and cut into 1/2-inch sticks
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Balsamic-Honey Glaze

• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, minced (or 1/2 tsp dried)
• 1/4 tsp crushed red pepper flakes
• 1 tbsp olive oil
• Pinch of kosher salt

To Serve (Optional)

• 2 tbsp chopped fresh parsley
• 1 tsp finely grated lemon zest
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Preheat the oven and pan

Place a large rimmed sheet pan (18×13 inches) on the middle rack and heat the oven to 425°F. Preheating the pan jump-starts browning on the vegetables and keeps the pork from steaming.

Step 2: Make the balsamic-honey glaze

In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, minced garlic, rosemary, red pepper flakes, 1 tablespoon olive oil, and a pinch of salt. Bring to a simmer over medium heat and cook, stirring, until slightly thickened and glossy, 3–4 minutes. Transfer to a heatproof cup and divide into two bowls: one for basting the pork and one reserved for finishing at the table.

Step 3: Season the pork

Pat the pork tenderloins dry with paper towels. In a small bowl, mix 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Rub the spice mixture all over the pork, pressing to adhere. Set aside at room temperature while you start the vegetables.

Step 4: Toss and start the vegetables

In a large bowl, toss the Brussels sprouts and carrot sticks with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Carefully remove the hot sheet pan, spread vegetables in an even layer (Brussels cut-sides down), and roast for 10 minutes.

Step 5: Add pork and baste

Remove the pan from the oven. Scoot the vegetables to the edges and place the seasoned pork down the center. Brush the pork generously with about half of the basting glaze. Return the pan to the oven and roast for 10 minutes.

Step 6: Glaze again and finish roasting

Pull the pan, brush the pork again with the remaining basting glaze, and toss the vegetables for even browning. Roast 5–8 minutes more, until the pork registers 140–145°F in the thickest part (an instant-read thermometer is ideal) and the vegetables are tender with caramelized edges.

Step 7: Rest, slice, and serve

Transfer pork to a cutting board and tent loosely with foil. Rest 5–10 minutes; the temperature will rise slightly and juices will redistribute. If you’d like deeper char on the vegetables, return them to the oven for 2 minutes while the pork rests. Slice pork into 1/2-inch medallions, arrange on a platter with the roasted vegetables, drizzle with the reserved glaze, and finish with parsley, lemon zest, and a pinch of flaky salt.

Pro Tips

• Preheat the sheet pan for better sear on both the vegetables and the pork.
• Split the glaze into two bowls to keep the finishing sauce food-safe and extra glossy.
• Trim the silver skin from the tenderloin for tenderness and even cooking.
• Use an instant-read thermometer and pull the pork at 140–145°F; it will be juicy and slightly pink in the center.
• Place Brussels cut-side down and avoid overcrowding for maximum caramelization.

Variations

• Maple-Dijon: Swap honey for pure maple syrup and add 1 tsp whole-grain mustard; use thyme instead of rosemary.
• Apple & Onion: Add 1 sliced red onion and 2 firm apples (wedged) to the vegetables; toss with an extra 1 tbsp balsamic.
• Smoky Chipotle: Add 1/2 tsp chipotle powder to the rub and a pinch of cocoa powder (1/4 tsp) to the glaze for depth.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat pork gently, covered, at 300°F for 10–12 minutes with a splash of broth, or microwave at 50% power to keep it tender. Re-crisp vegetables on a hot sheet pan for 5–8 minutes. The glaze can be made up to 1 week in advance and refrigerated; warm to loosen before using. You can season the pork (dry rub) up to 24 hours ahead and refrigerate uncovered for a dry-brined surface that browns beautifully. Prep all vegetables up to 2 days in advance.

Nutrition (per serving)

Approx. 470 calories; 40–42 g protein; 30–32 g carbohydrates; 18–20 g fat; 6–8 g fiber; 700–850 mg sodium (varies by salt and mustard).