Baked Honey Mustard Pork Tenderloin with Carrots
Equipment
- Baking sheet
- Mixing bowl
- Oven
- Meat thermometer
Ingredients
- 1.5 pound pork tenderloin
- 5 medium carrots, cut into 1-inch pieces
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
- In a small bowl, stir together the honey, Dijon mustard, olive oil, minced garlic, dried thyme, salt, and black pepper until smooth.
- Place the pork tenderloin in the center of the prepared baking sheet and arrange the carrot pieces around it.
- Brush the honey mustard mixture evenly over the pork, then drizzle the remaining mixture over the carrots and toss them lightly to coat.
- Bake for 25 to 30 minutes, or until the pork reaches an internal temperature of 145 degrees.
- Remove the pan from the oven and let the pork rest for 5 minutes before slicing.
- Sprinkle the chopped parsley over the sliced pork and carrots before serving.
Notes
For best texture, cut the carrots into similar-sized pieces so they roast evenly alongside the pork. If the honey mustard mixture thickens while sitting, stir in a teaspoon of warm water to loosen it before brushing. Leftovers keep well in the fridge for three days and reheat gently in a covered skillet to keep the pork moist.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Oven, Meat thermometer
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Oven, Meat thermometer