Honey Balsamic Pork Tenderloin

# Ingredient List:

→ Pork

01 - 1½ lbs pork tenderloin, trimmed

02 - 1 tbsp olive oil

03 - 1 tsp kosher salt

04 - ½ tsp freshly ground black pepper

→ Glaze

05 - 3 tbsp honey

06 - 2 tbsp balsamic vinegar

07 - 1 tbsp Dijon mustard

08 - 2 garlic cloves, minced

09 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves

→ Vegetables

10 - 1 lb rainbow carrots, peeled and halved lengthwise

11 - 1 tbsp olive oil

12 - ½ tsp kosher salt

13 - ¼ tsp freshly ground black pepper

# Steps:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

02 - Place the rainbow carrots on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper, and toss to coat. Arrange carrots in a single layer along the sides of the pan, leaving space in the center for the pork.

03 - Pat the pork tenderloin dry with paper towels. Rub all over with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Place the pork in the center of the baking sheet.

04 - In a small bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and thyme. Brush half of the glaze over the pork tenderloin.

05 - Roast for 15 minutes. 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 the roasted carrots and pan juices.

# Expert Advice:

01 -

Everything roasts together on one pan, which means minimal cleanup and maximum flavor—the carrots catch those golden pan juices while the pork stays juicy and tender.
The honey-balsamic glaze tastes like you spent hours in the kitchen, but it takes about two minutes to whisk together.
It's naturally gluten-free and feels fancy enough to serve guests, yet simple enough for a regular Tuesday night.

02 -

Don't skip the resting period—I learned this the hard way by cutting into a tenderloin too early and watching all those beautiful juices run out onto the board instead of staying in the meat.
That 145°F temperature is the sweet spot for pork; go higher and it becomes tough, go lower and you're playing food safety roulette, so use a thermometer and don't guess.

03 -