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January 27, 2024

Honey Garlic Pork Loin Oven Casserole With Vegetables (Gluten Free)

This roasted honey garlic pork casserole is a quick and easy weeknight meal prepared in about 30 minutes with real flavor real fast! Honey garlic sauce is drizzled over seasonal vegetables and juicy pork medallions and sprinkled with sunflower kernels!

I love making dishes from scratch this time of year.

The end-of-summer vegetables are still available and the fall squashes are starting to show up in abundance.

It’s the perfect time of year to play with fresh vegetables and juicy meats.

roasted pork with seasonal vegetables sprinkled with sunflower kernels

Why you’ll love this honey garlic pork in the oven

I cut the loin into 1-inch medallions and placed them on top of a bed of freshly chopped autumn vegetables and then drizzled a sauce made up of honey, garlic, and lime juice on the very top. I loved the mix of fresh corn kernels, zucchini pieces, and cubed butternut squash that I picked up from Walmart to go with the pork.

  • It’s a great weeknight dinner for busy families.
  • This honey garlic pork recipe is the perfect combination of big flavors made really fast.
  • The sweet pops of the corn blend amazingly with the smooth nutty flavors that the roasted butternut squash produces.
  • And to top it all off I like to sprinkle a handful of sunflower kernels on the very top in the last few minutes of roasting.  It makes for a beautiful golden brown color and the roasted kernels add a bit of crunch to the dish.

Yuuuuum!

roasted pork with seasonal vegetables sprinkled with sunflower kernels

Ingredients

  • pork tenderloin, cut into 1″ medallions
  • corn on the cob (kernels only)
  • zucchini, sliced
  • butternut squash, cubed
  • sunflower kernels, for garnish (optional)

Honey Garlic Sauce

See recipe card for quantities.

roasted pork with seasonal vegetables sprinkled with sunflower kernels in a casserole

Directions

  1. Preheat the oven to 425*F.  Add the vegetables and pork medallions in a 9 x 13 baking dish.
  2. In a medium mixing bowl, combine all the honey garlic sauce ingredients and mix well.  Drizzle the sauce over the vegetables and meat and cook for 20 minutes.
  3. Sprinkle a handful of sunflower seeds over the top of the dish and roast for another 5-10 minutes or until the internal temperature of the pork has reached 150*F.  Remove from the oven and allow to cool for 5 minutes before serving.  Enjoy!
roasted pork with seasonal vegetables sprinkled with sunflower kernels in a casserole

Top Tip

Because I sliced the pork loin into medallions, the meat is cooked quicker for a quick meal in about 30 minutes!

Roasted honey garlic autumn pork and vegetables is a quick and easy weeknight dinner meal prepared in about 30 minutes with real flavor real fast!  Honey garlic sauce is drizzled over seasonal vegetables and juicy pork medallions!

Storage and reheating

Repurpose this roasted honey garlic pork loin into a second meal, tomorrow’s lunch! Put any leftovers on a salad, and turn it into pork tacos, or burrito bowls!

It’s a great way for busy families to save time and have healthy meals on-the-go.

  • You should store your leftover honey garlic pork casserole in an airtight container in the fridge for up to 3 days after cooking.
  • To reheat your honey garlic pork loin, simply place your desired amount in a microwave-safe dish and microwave it covered on high. 
  • Microwave times will vary because of the amount of stir fry you are reheating and how hot you like your reheats. Typically I would recommend microwaving your leftovers for between 60-120 seconds.  
roasted pork with seasonal vegetables sprinkled with sunflower kernels in a casserole

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Roasted Honey Garlic Pork Loin Casserole with Vegetables (Gluten Free)


Description

This honey garlic pork loin in the oven is a quick and easy weeknight meal prepared in about 30 minutes with real flavor real fast!  Honey garlic sauce is drizzled over seasonal vegetables and juicy pork medallions and sprinkled with sunflower kernels!


Ingredients

Units Scale
  • 1 pound pork tenderloin, cut into 1″ medallions
  • 2 medium corn on the cob, kernels only
  • 1 large zucchini, sliced
  • 1 cup butternut squash, cubed
  • handful sunflower kernels, for garnish (optional)

For The Honey Garlic Sauce

  • 8 tablespoons fresh honey
  • 2 tablespoons liquid coconut aminos
  • 2 tablespoons lime juice
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme
  • pinch of paprika
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 425*F.  Add the vegetables and pork medallions in a 9 x 13 baking dish.
  2. In a medium mixing bowl, combine all the honey garlic sauce ingredients and mix well.  Drizzle the sauce over the vegetables and meat and cook for 20 minutes.
  3. Sprinkle a handful of sunflower seeds over the top of the dish and roast for another 5-10 minutes or until the internal temperature of the pork has reached 150*F.  Remove from the oven and allow to cool for 5 minutes before serving.  Enjoy!

Notes

Because I sliced the pork loin into medallions, the meat is cooked quicker for a quick meal in about 30 minutes!

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 401
  • Sugar: 39g
  • Sodium: 576mg
  • Fat: 2g
  • Carbohydrates: 51g
  • Fiber: 2g
  • Protein: 27g
  • Cholesterol: 73mg

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