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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.

45 minMediumServes 4390 cal/serving

AmericanDinnerOvenPaleoHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 lbs pork tenderloin, silverskin removed
  • 8 medium carrots, peeled, halved lengthwise
  • 4 tbsp olive oil
  • 6 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 fresh thyme sprigs

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil.

  2. 2

    Mix 6 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.

  3. 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 fresh thyme sprigs among the carrots.

  4. 4

    Heat an oven-safe skillet over high heat. Sear pork tenderloin on all sides, about 2 minutes per side, until deeply browned.

  5. 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.

  6. 6

    Remove from oven and rest pork tenderloin on a cutting board for 5 minutes before slicing.

  7. 7

    Slice pork tenderloin and serve with the roasted carrots, drizzling any pan juices over the top.

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Questions

How much time should I plan for this recipe?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 5 (22 minutes): "Roast 18-22 minutes until pork reaches an internal temperature of 145°F (63°C) and carrots are tender and caramelized."

What temperature do I cook this recipe at?

For this recipe, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 22 minutes, in step 5. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

What should this recipe look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until deeply browned. Step 5: cook until pork reaches an internal temperature of 145°F (63°C) and carrots are tender and caramelized. A reading of 145 F on a thermometer settles it.

Why rest the meat in this recipe?

Step 6 reads: "Remove from oven and rest pork tenderloin on a cutting board for 5 minutes before slicing." Heat drives the juices toward the center. The rest in step 6 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for Dijon mustard in this recipe?

The entry for this recipe calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Is this recipe gluten-free?

Yes. As written, nothing in the ingredient list for this recipe is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the Dijon.

How much protein is in this recipe?

One serving (the recipe makes 4) has 35 g of protein in about 390 calories, alongside 16 g carbohydrate and 12 g fat, plus 2 g fiber and 1000 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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