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.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
Ingredients
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Instructions
- 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 bowl, 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!
Recipe Notes
Nutritional information (per serving)*
Calories: 286
Protein: 35g
Carbohydrates: 9g
Dietary Fiber: 3g
Fat: 11.7g
*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only.
