Description

A forgiving and impressive weeknight dinner featuring juicy pork tenderloin and caramelized roasted carrots coated in a sweet and savory maple glaze.

Ingredients

Scale

2 pounds pork tenderloins
1/2 cup maple syrup (Grade B or Amber)
2 tablespoons whole grain mustard
1 tablespoon soy sauce
3 cloves garlic, minced
1 pound carrots (baby or cut into 1/2-inch batons)
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme, chopped
Kosher salt and freshly cracked black pepper
Red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C). Line a half-sheet pan with parchment paper.
Pat pork tenderloins dry and trim silverskin if necessary. Season generously with salt and pepper.
Toss carrots with olive oil, salt, pepper, and half of the thyme. Spread in a single layer on one side of the prepared sheet pan.
Roast carrots for 15 minutes.
While carrots roast, whisk maple syrup, mustard, soy sauce, garlic, and remaining thyme in a small saucepan or bowl until smooth.
Remove pan from oven. Push carrots to one side and place pork on the other side. Brush pork with half of the glaze.
Return to oven and roast for 20-25 minutes. Brush with remaining glaze 5 minutes before the end.
Check internal temperature; pork should reach 145°F (63°C).
Transfer pork to a cutting board and tent with foil. Rest for 5-10 minutes.
Slice pork into medallions and serve with roasted carrots, spooning juices over the top.

Notes

Do not skip resting the meat to ensure juiciness. Ensure carrots are cut to uniform sizes for even cooking. Use real maple syrup, not pancake syrup, for best caramelization. Pork is safe at 145°F with a 3-minute rest.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 pork tenderloin me
Calories: 350
Sugar: 18
Sodium: 400
Fat: 12
Saturated Fat: 3
Carbohydrates: 25
Fiber: 4
Protein: 30

Keywords: pork tenderloin, maple glazed, roasted carrots, weeknight dinner, one pan meal, easy dinner, healthy pork