Honey Glazed Pork Tenderloin with Roasted Carrots
This sweet and savory tenderloin is jam-packed with warm flavors
Ingredients
- 1 Pork Tenderloin (about 1.5 lbs)
- 1/4 Cup Honey
- 2 Tbsp Worcestershire Sauce
- 2 Cloves Garlic minced
- 1 Tsp Ground Ginger
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Cumin
- Salt and Pepper to taste
- 1 Lbs Carrots peeled and cut into sticks
- 2 Tbsp Olive Oil
- Fresh Parsley or Chives (optional, for garnish)
Instructions
- Preheat oven to 400℉ (200℃)
- In a small bowl, mix together the honey, worcestershire sauce, minced garlic, ground ginger, ground cinnamon, ground cumin, salt, and pepper to create the glaze.
- Place the pork tenderloin in a shallow dish or a plastic bag and pour half the glaze over it. Make sure the pork is evenly coated. Reserve the other half of the glaze for later.
- Let the pork marinate in the fridge for at least 30 minutes, or up to 4 hours.
- Meanwhile, toss the carrot sticks with olive oil, salt and pepper on a baking skeet.
- Roast the carrots for 25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- While carrots are roasting, heat a skillet over medium-high heat. Add oil or tallow to the pan.
- Remove the pork tenderloin from the marinade and discard the excess marinade. Place the pork in the skillet and sear for 2-3 minutes on each side, until browned.
- Transfer pork to a baking dish lined with parchment paper or aluminum foil.
- Brush the remaining honey glaze over the pork.
- Roast the pork in the oven for about 15-20 minutes, or until it reaches an internal temperature of 145℉ (63℃)
- Remove pork from the oven and let it rest for 5 minutes before slicing.
- Serve the sliced pork medallions with the roasted carrots, garnish with fresh parsley or chives. Enjoy!
Notes
- It is highly recommended to use a meat thermometer for this recipe to ensure you get a juicy and perfectly cooked tenderloin. I highly recommend a probe-style one such as this ThermoPro Tp-16 Meat Thermometer.