Baked Pork Tenderloin With Honey Garlic Butter Sauce

This oven-baked pork tenderloin with honey garlic butter sauce is your new go-to for a fuss-free, flavor-packed dinner with tender meat and golden veggies.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Pork Recipes

This pork tenderloin recipe is a total weeknight hero. It’s roasted until juicy and tender, nestled in with golden potato wedges and sweet carrots, all in one pan! But the real magic? That sticky, lemony honey garlic butter sauce — it’s sweet, tangy, garlicky, and just a little bit salty.

I’ve made this recipe a bunch of times, shared it with my neighbours and got a 5-star review, and let me tell you, it’s hard to mess up. The pork cooks fast, the veggies soak up all the good stuff, and the glaze ties it all together with buttery goodness. This meal is a great alternative to Sunday roast chicken or lamb or as a small main for Thanksgiving or Christmas.

Bonus: it’s naturally high in protein, and you can easily tweak it to be low-carb. This one’s a keeper for your go-to healthy pork tenderloin recipes list.

👩‍🍳 You might also like my oven roasted pork tenderloin with orange maple glaze (with beans and potatoes, a bit similar but with a citrusy touch ), my pork tenderloin with mushrooms (and Balsamic onions), or oven-baked pork chops with honey mustard glaze. Find more pork tenderloin recipes here.

What You’ll Need

Here is what you’ll need for this baked pork tenderloin with honey garlic butter sauce recipe. Find the full measurements in the recipe card below.

For baked pork tenderloin and vegetables:

• Pork tenderloin – lean, tender, and quick to cook. Make sure you don’t confuse it with pork loin (not the same thing). I find one big tenderloin is usually enough for 4 people.
• Seasonings – salt, pepper, garlic powder, onion powder; just the basics, but they do a lot.
• Potatoes – roast up golden and crispy on the edges. Baby potatoes or Yukon Golds work beautifully.
• Carrots – add sweetness and pair perfectly with the honey garlic vibe.
• Olive oil – helps with browning and brings the roast together.

For the Honey Garlic Butter Sauce:

• Butter – salted or unsalted, both work. Adds richness and that silky finish.
• Garlic – fresh minced garlic is best; I always add an extra clove (or two).
• Lemon juice – for that little zing that balances the sweet.
• Honey – use a runny variety. Maple syrup would also work.
• Chicken stock – adds depth and prevents the sauce from being overly sweet.
• Cornstarch slurry – totally optional, but helps to thicken the sauce and make it cling to everything.
• Fresh herbs – parsley or chives for garnish, but thyme or rosemary would be great too.

How To Make Baked Pork Tenderloin With Honey Garlic Butter Sauce

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to bake pork tenderloin with potatoes and carrots.

• Preheat oven to 200°C / 400°F and prep your tray (grease or line with foil/parchment).
• Season the pork with salt, pepper, onion, and garlic powder, and let it hang out while you prep the veg.
• Cut potatoes into wedges, carrots into chunks; toss in olive oil and season.
• Place pork in the middle, surround it with the veggies.
• Bake for 20 minutes, then brush with sauce and bake 5 more minutes.

• Meanwhile, make the above-mentioned honey garlic butter sauce on the stove. Melt butter in a saucepan, sauté garlic for 30–60 seconds. Add lemon juice, honey, stock, and a pinch of salt. Simmer for 3 minutes. Then whisk the cornstarch with a little water and add a tablespoon of the slurry mixture to the sauce (right at the end). Quickly stir to thicken, it should turn into a glaze-like texture. If too thick, dilute with a little water.

• Remove the pork and rest while veggies roast for another 5–10 minutes at a higher temp for extra color.
• Slice pork and serve with sauce drizzled over the top and herby garnish.

Watch The Video

Recipe Tips

• Don’t overcook the pork. Pull it at 140°F / 60°C internal temperature —it’ll rise as it rests.
• Use a meat thermometer. It’s the best way to avoid dry pork.
• Want it sweeter? Add an extra drizzle of honey to the sauce.
• Make-ahead tip: You can season the pork and prep the sauce a day ahead. The sauce will thicken in the fridge, so warm it up and add a little water.
• Storage: Leftovers keep in the fridge for up to 3 days. Reheat gently with a splash of stock or water.
• No carrots? Try sweet potato or parsnips.

Serving Suggestions

Serve this with a green salad or some steamed green beans or my lemon garlic asparagus if you want extra veg on the plate. I love it with a hunk of crusty bread to mop up any leftover sauce (because it’s too good to waste). For a dinner party, spoon the sliced pork over creamy mashed potatoes or buttery polenta and drizzle the sauce like a pro. My cucumber dill salad is also really nice with this dish.

💬 If you’ve tried this baked pork tenderloin with honey garlic butter sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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