Rosemary Garlic Pork Tenderloin with Roasted Carrots
Seared pork tenderloin rubbed with rosemary and garlic then roasted on the same sheet pan as honey-glazed carrots for an elegant, fuss-free paleo dinner.
Ingredients
- 2 lbs pork tenderloin, silverskin removed
- 8 medium carrots, peeled, halved lengthwise
- 4 tbsp olive oil
- 6 cloves garlic cloves, minced
- 2 tsp fresh rosemary, finely chopped
- 2 tbsp raw honey
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 4 sprigs fresh thyme sprigs
Instructions
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1
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil.
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2
Mix 6 cloves minced garlic cloves, 2 tsp finely chopped fresh rosemary, 2 tsp Dijon mustard, half the 4 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a small bowl to form a rub. Coat the 2 lbs silverskin removed pork tenderloin all over.
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3
Toss 8 peeled, halved lengthwise medium carrots with the remaining olive oil, 2 tbsp raw honey, salt, and pepper on the prepared baking sheet. Nestle 4 sprigs fresh thyme sprigs among the carrots.
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4
Heat an oven-safe skillet over high heat. Sear pork tenderloin on all sides, about 2 minutes per side, until deeply browned.
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5
Transfer pork tenderloin to the baking sheet with the carrots. Roast 18-22 minutes until pork reaches an internal temperature of 145°F (63°C) and carrots are tender and caramelized.
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6
Remove from oven and rest pork tenderloin on a cutting board for 5 minutes before slicing.
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7
Slice pork tenderloin and serve with the roasted carrots, drizzling any pan juices over the top.