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Garlic Honey Glaze Pork Tenderloin

This honey garlic pork tenderloin is great for family dinners or date night! It’s sweet and savory, paired with guilt free veggies, and doesn’t take a lifetime to cook. If you don’t like the purple sweet potatoes, regular ones will do!

Dinner,Oven-Baked,Pork,Skillet
4 Serving(s)
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Garlic Honey Glaze Pork Tenderloin

Ingredients

Vegetables

  • 1 lb. pork tenderloin
  • 2 cloves garlic, minced
  • 1/4 cup honey
  • 3 tbsp. soy sauce
  • 1 tbsp. olive oil
  • 3 tbsp. salt
  • 1 tbsp. smoked paprika
  • 1 tsp. chili powder
  • pinch nutmeg
  • pinch cinnamon
  • 1/8 cup parsley

Vegetables

  • 1 tbsp. olive oil
  • 2 cups sweet potatoes, cut into 1-inch cubes (you can also buy pre-cut potatoes)
  • 1/2 cup red bell peppers, cut into 1-inch pieces
  • 1/2 cup onion, cut into 1-inch pieces
  • 2 cups broccoli, cut in half
  • 1 cup carrots, cut into 1-inch pieces

Instructions

  1. Start with making a dry rub by combining salt, smoked paprika, chili powder, nutmeg, cinnamon and parsley. Mix well and rub the mixture all over the pork tenderloin.
  2. Heat oil in a large skillet  on med high and sear the meat, about 5 minutes per side.
  3. Remove from heat and set pork (fat side UP) on a baking rack that has a baking underneath to catch any drippings.
  4. Stir together the soy sauce, honey, garlic and olive oil. Reserve two tablespoons of the sauce for the veggies and brush the rest of the sauce over the pork.
  5. Roast for 20 minutes at 375˚F.
  6. In the meantime, prepare the vegetables by cutting the sweet potatoes, carrots, peppers, onion and broccoli.
  7. In a medium bowl, mix the vegetables with reserved sauce.
  8. At this time, take the pork out of the oven; add veggies all around it in one layer, tent pork with foil, then continue to cook for 30 minutes, or until internal temperature of the pork tenderloin reaches 145˚F. Cooking times will vary depending on the size of the roast. Some ovens may need a few more minutes.
  9. Stir the vegetables half-way through cooking, remove from heat and let stand 10 minutes before cutting. This helps lock in the juices.
  10. Plate the vegetables first and serve, then spoon over drippings over the tenderloin.

Nutrition Facts

348 Calories Per ServingFat: 10gSaturated Fat: 2gCholesterol: 61mgSodium: 799mgCarbohydrates: 40gFiber: 6gSugars: 23gProtein: 26g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe