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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