Oven-Roasted Pork Tenderloin and Glazed Carrots

Pork Tenderloin Recipe with Carrots on a rectangular dish
AuthorSean R.
Rating
Pork Tenderloin Recipe with Carrots on a rectangular dish
Yields4 Servings
Oven-Roasted Glazed Carrots
 2 lbs Carrots, Peeled and Cut into Half-Inch Slices
 6 tbsp Butter, Cut into Little Pieces
  cup Brown Sugar
  cup Maple Syrup
 ¾ tsp Red Pepper Flakes
 Salt, To Taste
Oven-Roasted Pork Tenderloin
 1 Pork Tenderloin (.75 lb, 1.25 lbs each)
 1 tbsp Olive Oil
 23 tbsp Fresh Orange Juice
 2 tsp Italian Seasoning
 1 tsp Garlic Powder
 1 tsp Cumin
 1 tsp Salt
 1 tsp Chili Powder
 ½ tsp Smoked Paprika
 ½ tsp Sweet Paprika
 ¼ tsp Black Pepper
 1 tsp Dry Mustard
 2 tbsp Fresh Cilantro, Chopped for Garnish (If Desired)
Oven-Roasted Glazed Garrots
1

Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with several layers of foil—you will need it. Cut carrots on a diagonal
into half-inch pieces.

2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup and red pepper flakes. Season with salt and toss to combine.

3

Bake carrots, tossing every 20 minutes. Bake until tender and browned around the edges, 50-60 minutes. Transfer to a platter with syrup if desired and salt to taste.

Oven-Roasted Pork Tenderloin
4

Preheat oven to 400 degrees Fahrenheit and lightly grease a large baking or casserole dish. Pierce tenderloin all over with a fork. Rub oil onto all sides of the meat.

5

Whisk together all of the spices and sprinkle on the tenderloin. Pat it onto the surface of the meat on all sides. Place in the prepared baking dish and drizzle the orange juice over the top.

6

Bake for 25-35 minutes or use a meat probe thermometer—it needs to cook to 145 degrees Fahrenheit internally. Use the meat probe or a meat thermometer to test
temperature.

7

Once cooked, spoon juices from the baking dish over the pork tenderloin. Allow it to rest on a cutting board for 5-10 minutes. Slice into 1” pieces. Spoon any remaining juices over the sliced meat, then garnish with fresh cilantro if desired.

Ingredients

Oven-Roasted Glazed Carrots
 2 lbs Carrots, Peeled and Cut into Half-Inch Slices
 6 tbsp Butter, Cut into Little Pieces
  cup Brown Sugar
  cup Maple Syrup
 ¾ tsp Red Pepper Flakes
 Salt, To Taste
Oven-Roasted Pork Tenderloin
 1 Pork Tenderloin (.75 lb, 1.25 lbs each)
 1 tbsp Olive Oil
 23 tbsp Fresh Orange Juice
 2 tsp Italian Seasoning
 1 tsp Garlic Powder
 1 tsp Cumin
 1 tsp Salt
 1 tsp Chili Powder
 ½ tsp Smoked Paprika
 ½ tsp Sweet Paprika
 ¼ tsp Black Pepper
 1 tsp Dry Mustard
 2 tbsp Fresh Cilantro, Chopped for Garnish (If Desired)

Directions

Oven-Roasted Glazed Garrots
1

Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with several layers of foil—you will need it. Cut carrots on a diagonal
into half-inch pieces.

2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup and red pepper flakes. Season with salt and toss to combine.

3

Bake carrots, tossing every 20 minutes. Bake until tender and browned around the edges, 50-60 minutes. Transfer to a platter with syrup if desired and salt to taste.

Oven-Roasted Pork Tenderloin
4

Preheat oven to 400 degrees Fahrenheit and lightly grease a large baking or casserole dish. Pierce tenderloin all over with a fork. Rub oil onto all sides of the meat.

5

Whisk together all of the spices and sprinkle on the tenderloin. Pat it onto the surface of the meat on all sides. Place in the prepared baking dish and drizzle the orange juice over the top.

6

Bake for 25-35 minutes or use a meat probe thermometer—it needs to cook to 145 degrees Fahrenheit internally. Use the meat probe or a meat thermometer to test
temperature.

7

Once cooked, spoon juices from the baking dish over the pork tenderloin. Allow it to rest on a cutting board for 5-10 minutes. Slice into 1” pieces. Spoon any remaining juices over the sliced meat, then garnish with fresh cilantro if desired.

Oven-Roasted Pork Tenderloin and Glazed Carrots

No Comments

Leave a Reply