Honey Hoisin Sheet Pan Pork and Vegetables

This pork tenderloin sheet pan dinner is perfect for busy weeknights. The best part: the entire meal is made in one pan for easy cleanup.

Honey Hoisin Sheet Pan Pork and Vegetables
(honey-hoisin glazed pork tenderloin, broccolini, carrots + red onion)
Serves 4

What You Need:
¼ cup Savannah Bee Company Saw Palmetto Honey or use your favorite Savannah Bee Company Honey
¼ cup hoisin
3 tablespoons soy sauce
2 cloves garlic, minced
3 tablespoons olive oil, divided
1½ pounds pork tenderloin
1 pound carrots, peeled and bias-cut into chunks
1 red onion, cut into wedges
Kosher salt and freshly ground pepper
1 bunch broccolini, trimmed

What to do:

1. Wash Up!

2. Make the marinade: Stir together the honey, hoisin, soy sauce, and garlic. Set aside and reserve 1/3 cup of the sauce. Pour the remaining marinade over the pork tenderloin in a shallow dish or large zip-top plastic bag. Cover or seal and refrigerate for 2 hours or up to overnight.

3. Prep the sheet pan: Preheat the oven to 400°F. Toss the carrots and onion with 1 tablespoon of the oil on a rimmed baking sheet coated with cooking spray. Sprinkle lightly with salt and pepper.

4. Brown the pork: Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Remove the pork from the marinade, discarding the marinade. Add the pork and brown on all sides. Add the pork to the sheet pan with the vegetables.

5. Bake the pork and vegetables: Place the sheet pan in the oven and bake for 15 minutes. Remove the sheet pan from the oven. Toss the broccolini with the remaining 1 tablespoon oil and season with salt and pepper. Add to the sheet pan with the pork and vegetables. Spoon ½ of the reserved sauce over the pork. Continue to cook for 10 more minutes or until the pork registers 145°F when a meat thermometer is inserted in the thickest portion.

To Serve: Let the pork rest 15 minutes before slicing. Drizzle the remaining reserved sauce over the top before serving.

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