Sheet Pan Hot Honey Garlic Pork & Crispy Root Veggies

Get ready for your new favorite weeknight dinner sensation! This Sheet Pan Hot Honey Garlic Pork Tenderloin recipe brings together tender, juicy pork with sweet and spicy flavors, all roasted alongside vibrant root vegetables for an incredibly satisfying meal. It's a viral concept made easy in one pan, promising minimal cleanup and maximum flavor.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 (1.5 lb) pork tenderloin, trimmed
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 4 cloves garlic, minced
• 1/4 cup hot honey (store-bought or homemade)
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp smoked paprika
• Fresh parsley or cilantro, chopped, for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the diced sweet potatoes and halved Brussels sprouts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in an even layer on one half of the prepared baking sheet.
3. In a small bowl, whisk together the hot honey, apple cider vinegar, soy sauce, minced garlic, and smoked paprika until well combined.
4. Pat the pork tenderloin dry with paper towels. Rub the remaining 1 tablespoon of olive oil over the pork, then season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
5. Place the seasoned pork tenderloin on the other half of the baking sheet alongside the vegetables.
6. Roast for 15 minutes.
7. Remove the baking sheet from the oven. Brush half of the hot honey glaze evenly over the pork tenderloin and drizzle the remaining glaze over the vegetables, tossing them gently to coat well.
8. Return to the oven and continue roasting for another 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender-crisp and caramelized. (Cooking time will vary based on pork thickness).
9. Remove from oven and transfer pork to a cutting board; let it rest for 5 minutes before slicing. Garnish with fresh parsley or cilantro, if desired, and serve immediately alongside the roasted vegetables.

Chef's Note

For extra crispy Brussels sprouts, ensure they are cut side down on the hot baking sheet and avoid overcrowding the pan. If your baking sheet is small, use two sheets for better caramelization.

Make-Ahead Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.

Substitutions

No pork tenderloin? Chicken breast or thick-cut salmon fillets can be used, adjusting cooking time accordingly. Swap sweet potatoes for regular potatoes or butternut squash. If you don't have hot honey, mix regular honey with a pinch of cayenne pepper or a dash of your favorite hot sauce for a similar kick.