Description
A simple, one-pan dinner featuring tender pork tenderloin roasted with carrots, seasoned heavily with garlic and mixed herbs.
Ingredients
Scale
- 1.5 lb pork tenderloin
- 1 lb carrots, peeled and cut into 1-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
- In a small bowl, combine the minced garlic, olive oil, rosemary, thyme, oregano, salt, and pepper to make the herb rub.
- Place the pork tenderloin on the prepared baking sheet. Rub the entire surface of the pork evenly with the garlic-herb mixture.
- Place the cut carrots around the pork tenderloin on the same sheet pan. Drizzle the carrots with 1 teaspoon of the remaining olive oil, if needed, and toss lightly to coat.
- Roast for 20 to 25 minutes, or until the internal temperature of the pork reaches 145 degrees Fahrenheit (63 degrees Celsius) when checked with a meat thermometer.
- Remove the pan from the oven. Let the pork rest on a cutting board for 5 minutes before slicing. Serve the sliced pork with the roasted carrots.
Notes
- For even cooking, ensure the carrots are cut into pieces of similar size.
- If your tenderloin is very thick, you may need to add 3 to 5 minutes to the cooking time.
- You can substitute fresh herbs for dried herbs, using triple the amount (e.g., 3 teaspoons fresh rosemary for 1 teaspoon dried).
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz pork and 1/4 cup carrots
- Calories: 280
- Sugar: 6
- Sodium: 450
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 32
- Cholesterol: 90