Balsamic-Glazed Pork Tenderloin
with Roasted Veggie Jumble & Herby Yogurt Sauce
- Milk
This meal is ideal for a weeknight, because it takes just 15 minutes to prep! The rest of the time, set the table, unwind, and maybe even do last night’s dishes (we won’t tell) while everything cooks in the oven. You’ll sear juicy pork tenderloin in a hot pan, then top it with a balsamic-mustard glaze and roast to perfection alongside a caramelized medley of carrots, red onion, and broccoli drizzled with lemony yogurt-herb sauce just before serving. It looks like another tangy, sweet, and savory HelloFresh evening!
Ingredients
10 ounce
Pork Filet
1 unit
Red Onion
8 ounce
Broccoli
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Dried Oregano
9 ounce
Carrot
¼ ounce
Parsley
2 unit
Scallions
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Zest and quarter lemon. • Toss onion, broccoli, and carrots on one side of a baking sheet with a large drizzle of oil. (For 4 servings, spread veggies out across entire sheet.) Season with salt and pepper. Roast on top rack until tender, 20-22 minutes (you’ll add more to the sheet after 12 minutes).
• Meanwhile, pat pork* dry with paper towels; season all over with half the oregano (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 3-5 minutes (pork will cook through in the oven). • Once veggies have roasted 12 minutes, remove sheet from oven; carefully push veggies to one side of sheet. Transfer pork to empty side of sheet. Return to top rack and roast until pork is almost cooked though, 8 minutes more. (For 4, leave veggies roasting; transfer pork to a second baking sheet and roast on middle rack.)
• While everything roasts, in a small bowl, combine balsamic glaze, mustard, lemon zest, and ¼ tsp sugar (½ tsp for 4 servings). Set aside.
• Mince parsley. Trim and mince scallions. • In a second small bowl, combine yogurt, parsley, scallions, 1 TBSP olive oil (2 TBSP for 4 servings), juice from one lemon wedge (two wedges for 4), salt, and pepper.
• Once pork has roasted 8 minutes, remove sheet from oven (for 4 servings, leave veggies roasting if needed). Carefully spoon half the glaze over pork. Return sheet to oven until pork is cooked through, glaze is tacky, and veggies are tender, 2-3 minutes more. Transfer pork to a cutting board to rest. • Transfer veggies to a large bowl and let cool for at least 2 minutes. Add half the yogurt sauce; toss to combine.
• Thinly slice pork crosswise. • Divide pork and veggie jumble between plates. Spoon remaining glaze over pork. Serve with remaining yogurt sauce on the side.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the balsamic glaze on the pork, while the herby yogurt sauce for veggies received mixed reviews.
- Ease of prep: Some found it time-consuming with multiple steps, but others praised how simple it was to make.
- Suggestions: Consider adding a starch side; reduce onion quantity; increase yogurt sauce and balsamic glaze amounts.
- Portions: Several wanted more pork and less vegetables; others appreciated the generous veggie servings.
- Cooking tips: Roast carrots longer for better texture; adjust pork cooking time to ensure it's fully cooked.
Reviews from our home cooks
The pork itself was good, as was the balsamic sauce. The pork tenderloins lately have been coming significantly different in size, causing them to cook at different rates. I had to wait 5 days before cooking this meal and the broccoli and carrots were pretty much gone/useless, so I had to substitute in my own veggies. I appreciate the lo-cal veggie sauce.
Low calorie, healthy, and balsamic glaze was very tasty. The downside was that the veggies were too out of proportion to the pork. I ended up splitting them into 6 plates (and I had some extra pork to even out the portions). The yogurt sauce was also too scallion-heavy. If I made this again, I would omit those and just use the parsley and lemon.
Pork tenderloin is one of my favorites. The Balsamic glaze matched well, and the big serving of accompanying veggies was filling while keeping the calories low.
We love how the balsamic vinegar adds a punch to the flavor of this glazed pork. The veggies were just "okay".
Easy Cleanup; Glaze wonderful on very tender Pork Tenderloins. Roasted veggies sweet and tender
Loved this!! The meat was tender and delicious with the Balsamic glaze. Plenty of the tasty veggies too. A new fav!
The glaze for the pork was amazing and worth top stars. However, there was an issue with the directions in that the pork was still pink and bloody after cooking it the recommended time, leading to multiple returns to the oven and a much extended cooking time. Poor husband didn't get any and had to go to work hungry as a result. :( Just fix the directions and it is an excellent recipe.
My wife often cooks pork tenderloin, but not like this🤫. I honestly didn't know it could taste this good. There really is no special magic trick to the meals. I mean they would be easy to recreate, but for some reason I've never had meals like this at home.
The herby yogurt sauce on the veggies tasted great! But needed more yogurt (I had to use some sour cream.) Also needed a little more glaze.
We really liked this dish. The veggie melody is perfect. The pork was simply amazing. Our only criticism is the yogurt sauce comes with too much green onions and parsley. When I do this recipe again, I'll put at least half of the green onions and parsley to roast with the veggies.
