20-Minute Sheet-Pan Honey Garlic Glazed Pork Tenderloin Medallions

Ingredients

• 1.25 to 1.5 lbs pork tenderloin, trimmed of silver skin and sliced into 1-inch thick medallions
• 8 oz fresh French green beans, trimmed
• 1 cup baby carrots, halved lengthwise
• 1/3 cup clover honey
• 3 tbsp low-sodium soy sauce or tamari
• 4 cloves garlic, finely grated or minced
• 1 tbsp extra virgin olive oil (for vegetables)
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes (optional for mild heat)
• 1/2 tsp kosher salt & 1/2 tsp black pepper
• 1 tbsp toasted sesame seeds & chopped fresh chives, for garnish

Step-by-Step Instructions

1. Preheat & Prep Sheet Pan: Preheat your oven to 425°F (220°C). Line a large heavy-duty rimmed baking sheet with aluminum foil or parchment paper and lightly mist with cooking spray.
2. Whisk Honey Garlic Glaze: In a small saucepan or microwave-safe bowl, combine honey, soy sauce, minced garlic, grated ginger, and red pepper flakes. Heat for 60 seconds until bubbling and syrupy. Reserve 3 tablespoons of glaze in a separate small dish for post-bake baste.
3. Season Medallions & Vegetables: Arrange sliced pork medallions in the center of the baking sheet; season with salt and pepper. Arrange green beans and baby carrots around the pork. Drizzle vegetables with 1 tbsp olive oil and a pinch of salt. Brush the pork generously on all sides with the remaining glaze.
4. Roast to Perfection: Roast at 425°F for 12–14 minutes until the pork medallions reach an internal temperature of 145°F (63°C) and vegetables are tender-crisp.
5. Broil, Glaze & Garnish: Turn oven to High Broil. Brush pork with the reserved sticky glaze and broil for 2 minutes until glossy and bubbling with caramelized edges. Let rest for 2 minutes, sprinkle with toasted sesame seeds and chives, and serve immediately!