Eating naturally sweet foods like carrots and sweet potatoes is a great way to keep your sweet tooth at bay. Roasting these vegetables brings out their natural sugars and makes them taste even sweeter.
The sweetness of these thyme-roasted carrots works perfectly with the savory mustard pork loin.
Mustard Pork Tenderloin with Thyme-Roasted Carrots
- 2 lbs Pork Tenderloin
- 2 tbsp Dijon mustard
- 2 tbsp Whole grain mustard, sugar-free
- 1 tbsp Olive oil, extra virgin
- Salt and pepper, to taste
- 1 lb Tri-color baby carrots
- 2 cloves Garlic, minced
- 2 tbsp Balsamic vinegar
- 1 tbsp Coconut oil, melted
- 2 tbsp Fresh thyme leaves
Preheat your oven to 400 degrees F and line a large, rimmed baking sheet with a piece of parchment paper. Place the pork loin in the center of the lined baking sheet and set aside.
In a small glass or other non-reactive bowls, combine the Dijon and whole-grain mustard with the olive oil. Massage the pork loin with the mustard mixture, then sprinkle both sides with salt and pepper, to taste.
Place the baby carrots in a large bowl and add the garlic, balsamic vinegar, coconut oil, and fresh thyme. Season with salt and pepper, to taste, and toss to combine.
Spread the carrots in a single layer around the seasoned pork tenderloin on the baking sheet and pour any remaining juices from the bowl on top.
Cook for 20 minutes, then remove the baking sheet from the oven and flip the pork. Cook for another 15-20 minutes, or until the pork reaches an internal temperature of at least 145° for medium-rare and the carrots are nicely caramelized.
Remove from oven and let pork loin rest for 3-5 minutes before slicing. Serve warm with roasted baby carrots. Enjoy!
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