Honey Balsamic Pork Tenderloin (Print Version)

Tender pork glazed with honey and balsamic, roasted alongside colorful carrots for a flavorful meal.

# What You Need:

→ Pork

01 - 1.5 lbs pork tenderloin, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper

→ Glaze

05 - 3 tablespoons honey
06 - 2 tablespoons balsamic vinegar
07 - 1 tablespoon Dijon mustard
08 - 2 garlic cloves, minced
09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

→ Vegetables

10 - 1 lb rainbow carrots, peeled and halved lengthwise
11 - 1 tablespoon olive oil
12 - 0.5 teaspoon kosher salt
13 - 0.25 teaspoon freshly ground black pepper

# How To Make:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Place rainbow carrots on the sheet, drizzle with 1 tablespoon olive oil, sprinkle with 0.5 teaspoon salt and 0.25 teaspoon pepper, toss to coat, and arrange in a single layer along the sides leaving space in the center for pork.
02 - Pat the pork tenderloin dry with paper towels. Rub all over with 1 tablespoon olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper. Place in the center of the baking sheet.
03 - In a small bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and thyme until well combined.
04 - Brush half of the glaze over the pork tenderloin. Roast for 15 minutes.
05 - Remove the pan from the oven and brush the remaining glaze over the pork.
06 - Return to the oven and roast for an additional 10 to 15 minutes, or until the pork reaches an internal temperature of 145°F and the carrots are tender and caramelized.
07 - Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Serve with roasted carrots and pan juices.

# Expert Advice:

01 -
  • The pork stays impossibly tender while the glaze turns glossy and slightly sticky, creating this addictive sweet-tangy balance that feels fancier than it actually is.
  • Everything happens on one pan, so cleanup is almost as quick as the cooking, which means you can spend dinner talking instead of scrubbing.
  • Those rainbow carrots caramelize into something completely different from how they started, tasting almost like candy without any added sugar beyond what's in the glaze.
02 -
  • Do not skip patting the pork dry, because moisture is the enemy of browning, and browning is what gives you that restaurant-quality crust that makes people think you spent hours on this.
  • The internal temperature of 145°F is the key to tender, juicy pork, anything higher and you've crossed into dry territory, so get a thermometer you trust and use it without guilt.
03 -
  • If your glaze looks too thin, whisk in a teaspoon of cornstarch mixed with a tablespoon of water before brushing, and it'll turn glossy instead of watery.
  • Buy your pork tenderloin from a butcher counter if you can, ask them to trim it properly, and mention you're roasting it the same day so they know you want the freshest piece.
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