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!
Arrange potatoes in a 9x13 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.
Notes
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.