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Honey Garlic Pork Tenderloin Sheet Pan Dinner - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pork tenderloins (about 1 to 1.25 pounds each), trimmed of silver skin
  • 1 pound baby potatoes, halved (or quartered if large)
  • 2 cups broccoli florets (or broccolini)
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • Fresh parsley or green onions, chopped, for garnish (optional)
  • 1/3 cup honey
  • 3 tablespoons low-sodium soy sauce (or tamari)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh ginger, grated (optional but great)
  • 1 teaspoon sesame oil (optional for depth)
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional for heat)

Method
 

  1. Preheat and prep the pan. Heat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup.
  2. Mix the sauce. In a bowl, whisk together honey, soy sauce, vinegar, garlic, Dijon, ginger, sesame oil, and red pepper flakes. Taste and adjust the sweetness or tang as you like.
  3. Season the pork. Pat the tenderloins dry with paper towels. Rub with 1 tablespoon olive oil, then season all over with salt and pepper. Set aside.
  4. Prep the vegetables. Toss potatoes, broccoli, bell pepper, and red onion with the remaining 1 tablespoon olive oil, plus salt and pepper. Spread them on the sheet pan in a single layer, leaving space in the center for the pork.
  5. Start the potatoes first (optional but helpful). If your potatoes are on the larger side, roast the vegetables for 10 minutes before adding the pork. This helps everything finish at the same time.
  6. Add the pork and sauce. Place the tenderloins on the pan. Spoon about half of the honey garlic sauce over the pork and drizzle a little over the vegetables. Reserve the rest for glazing later.
  7. Roast. Cook for 15–20 minutes, until the pork hits an internal temperature of 140–145°F (60–63°C) in the thickest part. Stir the vegetables once during roasting for even browning.
  8. Glaze and rest. Brush the remaining sauce over the pork during the last 5 minutes of roasting, or right after it comes out of the oven. Transfer pork to a cutting board and rest for 5–8 minutes so the juices redistribute.
  9. Slice and serve. Slice the tenderloins into medallions. Return slices to the pan to catch extra sauce and serve with the roasted vegetables. Garnish with chopped parsley or green onions.