Honey Soy Glazed Pork Tenderloin with Roasted Root Vegetables
Tender pork tenderloin marinated overnight in a sweet and savory blend of soy sauce, honey, and warm spices, then roasted alongside hearty root vegetables. The Asian-inspired marinade creates a beautiful glaze while keeping the meat incredibly juicy. Perfect for Sunday dinners or entertaining, this one-pan meal showcases the natural sweetness of parsnips, carrots, rutabagas, and turnips. The overnight marination develops deep flavors that complement the earthy vegetables beautifully.
Ingredients
- 1 pork tenderloin
- ¼ cup soy sauce
- 2 tablespoons dry red wine
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon cinnamon
- 2 tops green onions, chopped
- 5 parsnips
- 5 carrots
- 2 rutabagas
- 5 turnips, roots only
- olive oil
- Paula Deen House Seasoning
Instructions
- 1
Combine soy sauce, red wine, honey, brown sugar, garlic, ginger, cinnamon, and green onions in a measuring cup and whisk to combine
- 2
Pour marinade over pork tenderloin in a plastic bag and marinate overnight
- 3
Peel and cut root vegetables into large chunks
- 4
Arrange vegetables in a roasting pan and season with house seasoning and olive oil
- 5
Bake pork in oven for 45 minutes or until meat reaches internal temperature
- 6
Roast vegetables in oven until tender, checking after 25 minutes
- 7
Allow meat to rest about 10 minutes before cutting into two-inch serving pieces
- 8
Drizzle a small amount of marinade over each piece of meat
Tips
Reserve some marinade before adding raw pork to use for drizzling over cooked meat to avoid cross-contamination.
Cut root vegetables into similar-sized chunks so they cook evenly and finish at the same time.
Use a meat thermometer to ensure pork reaches exactly 145°F for perfectly juicy results.
Good to Know
Refrigerate leftovers up to 3 days. Store pork and vegetables separately for best texture.
Marinate pork up to 24 hours ahead. Cut vegetables day before and store covered in refrigerator.
Serve immediately while pork is warm and vegetables are tender. Let pork rest before slicing.
Common Mistakes
Don't skip the resting period to avoid dry, tough meat.
Cut vegetables uniformly to prevent uneven cooking.
Don't reuse raw marinade without cooking it first.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of pork?
Pork chops or pork loin work well, but adjust cooking time based on thickness. Always cook to 145°F internal temperature.
What if I don't have all these root vegetables?
Use any combination of root vegetables like potatoes, sweet potatoes, or beets. Keep pieces similar in size for even cooking.
How long will the marinade keep the pork?
Marinate 8-24 hours maximum. Longer marination can break down the meat texture due to the acidic ingredients.