Honey Garlic Roast Pork Tenderloin

4.59 from 34 votes
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Glazed in honey infused with lots of aromatics, this Honey Garlic Pork Tenderloin recipe with roasted potatoes will be the star of your holiday dinner. Don’t be deceived, though. It’s super easy to make!

Sliced pork tenderloin with roasted potatoes.


Baked until juicy and brimming with flavor, this Honey Garlic Pork Tenderloin with roasted potatoes is a fancy but easy sheet pan dinner. All it takes to make your holiday menu unforgettable is pork plus an aromatic honey glaze. Roasting is a great way to bring out all the juicy flavors in pork, and this recipe is a total crowd-pleaser. If you’re looking for more delicious ways to cook pork tenderloin, try this Instant Pot garlic pork tenderloin or this juicy grilled pork tenderloin next!

Why I Love This Honey Garlic Pork Tenderloin Recipe

  • Packed with flavor. With fresh rosemary, thyme, garlic, and Dijon mustard, every slice of this succulent pork tenderloin recipe is choc full of delicious flavor.
  • Make-ahead-friendly. If you’re in the midst of a holiday craze, between shopping and decorating your Christmas tree, this roasted pork tenderloin gets a gold star. This recipe is great to prepare ahead of time to take some of the pressure off your festive season.
  • Fancy without trying. Once this pork roast hits the table, everyone is going to wonder when the caterer snuck in. No one needs to know that it’s practically a one-pan recipe. Low effort and high reward? That’s our kind of dinner!
ingredients for honey garlic pork tenderloin: raw pork tenderloin, yellow potatoes, honey, garlic, butter, thyme leaves, salt, and pepper.

Recipe Ingredients

With the help of honey, garlic, and some simple aromatics, this pork tenderloin is absolutely amazing in terms of flavor.

  • Potatoes – Roasting potatoes in the same pan makes this pork tenderloin recipe into a quick and easy all-in-one dinner. I use golden baby potatoes, but red baby potatoes work, too.
  • Olive Oil – Good-quality olive oil is key. You can also use avocado oil, canola, or vegetable oil.
  • Salt and Pepper
  • Pork Tenderloin – Make sure that you’re buying pork tenderloin and not pork loin roast.
  • Honey – Raw honey will yield the best results, but you can also use maple syrup. In a pinch, substitute the honey with brown sugar.
  • Garlic – Fresh garlic makes this pork tenderloin extra flavorful. However, you can substitute it for 3 teaspoons of garlic powder.
  • Dijon Mustard – Dijon adds a delicious creamy, tangy flavor to the pork. I wouldn’t recommend swapping it for yellow mustard.
  • Fresh Herbs – Fresh thyme leaves and rosemary. Swap them out for the same amount of dried herbs if you prefer.

Is Pork Loin the Same as Pork Tenderloin?

No, it’s not. Pork tenderloin is a long, thin, and boneless cut of meat. Pork loin is a much leaner cut that doesn’t necessarily have to be boneless. Both are cut from the pork’s back. A pork loin roast has a milder flavor, while pork tenderloin tends to be slightly fattier and more flavorful as a result.

How to Make Honey Garlic Pork Tenderloin

This pork roast couldn’t be easier to make. Your oven does most of the work!

  1. Prepare the potatoes. Start by tossing the potatoes in olive oil, salt, and pepper to coat. Add them to a 9×13″ baking tray and get them started in the oven while you prepare your pork. The potatoes will need about a 35-minute head start.
  2. Add the pork tenderloin. Once your potatoes are pre-cooked, rub the pork tenderloin with salt and pepper. Nestle the pork in the center of the pan, surrounded by the roasted potatoes.
  3. Add the glaze. Next, whisk together olive oil, honey, garlic, mustard, thyme, and rosemary. Brush the pork tenderloin with the glaze, getting it well coated on all sides. Go ahead and drizzle any extras over the potatoes.
  4. Bake. Roast the tenderloin at 400ºF for 20 minutes. Pork tenderloin is done when the internal temperature reads 145˚F on an instant-read thermometer. The potatoes should also be fork-tender.
  5. Serve! Remove pork and potatoes from the oven and let everything cool for a few minutes before slicing and serving. Garnish with fresh parsley and enjoy.
Sliced pork tenderloin with roasted potatoes.

Recipe Tips

  • Use an oven thermometer. Not all ovens bake and roast the same, and making sure your oven is calibrated can make all the difference. If you’re not sure whether your oven is at the right temperature, use an oven thermometer to check.
  • Preheat the oven. Don’t skip this step if you want your pork to come out juicy and tender. Ovens that aren’t preheated take longer to cook your food, only drying out the pork.
  • Use foil. Lining the baking tray with foil or parchment paper will make for easier clean-up.
  • Slice the pork correctly. Use a sharp knife to carefully slice the pork tenderloin as thin or as thick as you like. Thinner slices yield more servings, but thicker, 1″ slices will likely fill up your guests more. It depends on how many appetizers and sides you’re serving your pork with (see below for ideas!). Remember to add some potatoes to your plate as well!
  • Add more veggies. Toss in carrots, broccoli, cauliflower, and even sweet potatoes so that you get a 2-in-1 dinner with pork tenderloin and oven-roasted veggies.
  • Make it spicy. Add 1 to 2 teaspoons of red pepper flakes to the honey mixture for a bit of heat.

Serving Suggestions

This honey garlic pork tenderloin is an excellent main dish for any occasion. Round out your meal with a bowl of asparagus soup recipe or cream of mushroom soup with rice, and a side of skillet cornbread. For a tasty vegetable side dish, try flavorful roasted artichokes or roasted acorn squash while the oven is hot and ready! During the holidays, pair it with homemade cranberry sauce and easy apple stuffing on the side. Lead into dinner with easy appetizers like my roasted mushrooms with parmesan and pine nuts and crab artichoke dip. And don’t miss a serving of apple crumble for dessert!

Close-up of sliced pork tenderloin with roasted potatoes.

Proper Storage

  • Fridge. Let the pork cool to room temperature. Then, place it in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Keep it in the refrigerator for up to 3 to 4 days or in the freezer for 2 to 3 months. Thaw before reheating. You can store any leftover potatoes in a separate container.
  • To Reheat. Warm the pork and potatoes in the oven at 350ºF, or in the microwave until they’re hot throughout.

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4.59 from 34 votes

Honey Garlic Roast Pork Tenderloin

This glazed honey garlic pork tenderloin recipe with roasted potatoes is an easy sheet pan dinner. Fresh herbs, sweet honey, and tangy Dijon are the secret to loads of delicious flavor!
Prep Time: 15 minutes
Cook Time: 55 minutes
Resting Time: 5 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings


For the Potatoes:

  • 2 pounds gold baby potatoes,, quartered
  • 2 tablespoons olive oil
  • salt and fresh ground black pepper,, to taste

For the Pork Tenderloin:

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  • Preheat oven to 400˚F.
  • Arrange potatoes in a 9×13 baking dish or pan. Drizzle the potatoes with 2 tablespoons olive oil and season with salt and pepper; toss to combine. Roast for 35 minutes, stirring halfway through cooking.
  • Season the tenderloin with salt and pepper. Place the tenderloin in the center of the pre-cooked potatoes and set aside.
  • In a mixing bowl, whisk together the ¼ cup olive oil, honey, garlic, mustard, thyme, and rosemary. Brush the tenderloin with the honey mixture and brush any extras over the potatoes.
  • Roast for 20 minutes or until the tenderloin is cooked through and the potatoes are tender. Pork is cooked through when the internal temperature registers at 145˚F. Use an Instant Read Meat Thermometer to check for doneness.
  • Remove from oven and let rest 5 minutes before slicing.
  • Garnish with chopped fresh parsley and serve.


  • Pork: In this recipe, we use pork tenderloin and NOT pork loin. They are two very different cuts and require different cooking times. 
  • Veggies: If you prefer, definitely add in some vegetables, like broccoli florets or cherry tomatoes, at the same time as the pork. If you’re going to use root veggies, like chopped sweet potatoes or carrots, precook those with the potatoes.
  • Cooking Time: A 2-pound pork tenderloin does not need more than 20 to 22 minutes to cook through. To check for doneness, use an Instant Read Meat Thermometer, and pull out the pork once its internal temperature registers at 145˚F.
  • Cleanup: Line the baking dish with aluminum foil or parchment paper for less mess.


Serving: 6people | Calories: 450kcal | Carbohydrates: 39g | Protein: 35g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 118mg | Potassium: 1259mg | Fiber: 4g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 30mg | Calcium: 32mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating:


  1. Carol Hofbauer says:

    Absolutely delicious! My husband & I loved this recipe! I made it exactly as written, except for doubling the glaze ingredients to use as a sauce. It was perfectly cooked after 20 minutes at 400 degrees. Thought about marinating it but didn’t. And honestly, it was so flavorful that I’m glad I didn’t! And so easy to make! This goes into my “Favorites” file!

    1. Katerina says:

      That’s wonderful! It’s great that both of you loved it and found it easy and flavorful. Adding it to your “Favorites” sounds like a perfect idea! Thank YOU! 🙂

  2. Paul g says:

    A nice pork tenderloin variation on sheet pan / roasting pan cooking. I made in a glass 9 x 13 with a bed of russet potatoes, carrots, and roughly chopped onions.

    The glaze is very good and can be spooned 2-3 times over the course of the roast.
    One thing I’d note is that the cooking time can vary quite a bit based on your oven and the bed of vegetables. My loin didn’t reach 145 for 40 minutes.

    Next time, I’ll probably give the root vegetables 45 minutes to get them more done and develop a bit of crisp, then nestle the loin and anticipate anywhere from 30-45 minutes, for 90 minutes total.

  3. Irene says:

    Another fabulous pork dish by Katerina! Made this at the weekend and added also other vegetables like carrots, parsnips, peppers and courgettes. The sauce was delicious – I will make a bit more next time! I cooked my pork at 180 degrees until it reached 70C as it was still a bit too pink for my liking and rested it for 10 minutes. It was so tender and slightly pink! Utterly delicious. Will definitely make it again. Thank you Katerina!

    1. Katerina says:

      Thrilled to hear you loved it! Your additions sound wonderful, and it’s great that the pork turned out perfectly for you. Can’t wait for you to make it again! Thank YOU! 🙂

  4. Nina says:

    This turned out delicious and tender. Next time I will add baby carrots to the potatoes.

    1. Katerina says:

      Adding baby carrots sounds like a fantastic idea to complement the potatoes and make the dish even more delicious and colorful. It’s great to hear it turned out tender and tasty. Thank YOU! 🙂

  5. Lynn says:

    I added diced onion,sweet pototoes, and carrots to the baby white pototoes. When I added the pork I added sliced zucchini and cherry tomatoes. This dish is a keeper!!

    1. Katerina says:

      Tt’s wonderful to hear that you enjoyed this recipe and consider it a keeper! Thank YOU! 🙂

  6. Mary says:

    Can you marinade the porc loin overnight?

    1. Katerina says:

      Yes, you can marinate it for 2 to 24 hours. Make the glaze, add the pork tenderloin to it, and keep it in the refrigerator. I would remove it from the fridge until about 20 minutes before you are ready to cook it so it has enough time to come to room temperature.

  7. Ivan G. Vella DPod SRPod MPodA says:

    Fantastic recipe! Added some balsamic vinegar to the root vegetables before roasting and it was delicious! I would prepare some gravy for the sliced meat as tends to be a little dry

    1. Katerina says:

      Great to hear you liked the recipe! Adding balsamic vinegar to the vegetables is a tasty idea. Thank YOU! 🙂

  8. Elizabeth Morgan says:

    Perfect! Mind the time to cook the pork… it’s spot on!

    1. Katerina says:

      You’re absolutely right – paying attention to the cooking time and temperature is crucial for that perfect pork tenderloin. I’m glad it turned out great for you! ❤️

  9. Janet says:

    The pork was very tender but it was extremely bland. I made the sauce exactly as directed and even used twice as much of it, but the pork had very little flavor. We were all disappointed. I might make the sauce again as a gravy instead and use it to pour over the leftovers to add flavor.

    1. Katerina says:

      Often, a simple fix, like adding a bit more salt and a dash of black pepper to the pork, can really enhance the taste. These seasonings bring out the natural flavors of the meat without overpowering it.

  10. Molly says:

    So very good! Had to cook my pork a little longer as it was over 2lbs but everything was cooked perfectly and tasted great! I added carrots with the potatoes and broccoli with the pork and the broccoli was amazing! Just had to use two pans but I think it worked out better that way.

    1. Katerina Petrovska says:

      I’m very glad you enjoyed it! Thank YOU! 🙂