Maple-Dijon Roast Pork Tenderloin with Honey-Glazed Carrots

Steps

1. Step 1

   Heat the oven to 425°F and set a rack in the upper third and another in the middle. Take the pork out of the fridge while the oven heats.

   425°F

2. Step 2

   On a sheet pan, toss the carrots with the olive oil, honey and 1/2 tsp salt until evenly coated, then spread them in a single layer. Slide the pan onto the upper rack and roast while you sear the pork.

   10 min, hands-off · 425°F

   • 1 1/2 lb carrots
   • 2 tbsp olive oil
   • 2 tbsp honey
   • 1/2 tsp kosher salt
3. Step 3

   Meanwhile, whisk the maple syrup, Dijon, vinegar, garlic and thyme in a small bowl. Set aside about 3 tbsp of the glaze in a separate bowl to brush on at the end.

   3 min

   • 1/3 cup pure maple syrup
   • 3 tbsp Dijon mustard
   • 1 tbsp apple cider vinegar
   • 2 cloves garlic
   • 1 tsp fresh thyme leaves
4. Step 4

   Pat the tenderloins dry and season all over with the 1 1/4 tsp salt and the pepper. Heat the olive oil in a large ovenproof skillet (cast iron works well) over medium-high until it shimmers. Sear the tenderloins, turning every 2 minutes, until browned on all sides, 6 to 8 minutes total. Turn off the heat.

   8 min

   • 2 pork tenderloins (about 1 lb each)
   • 1 1/4 tsp kosher salt
   • 1/2 tsp black pepper
   • 1 tbsp olive oil
5. Step 5

   Brush the tenderloins generously with the larger portion of glaze and pour any extra into the skillet around them. Put the skillet on the middle oven rack and give the carrots a stir at the same time.

   2 min

6. Step 6

   Roast until the thickest part of the pork reads 140–145°F on an instant-read thermometer, 12 to 16 minutes, brushing with the reserved glaze once about halfway through. The carrots should be tender and browned at the edges by now; if not, leave them in a few minutes longer.

   15 min, hands-off · 425°F

7. Step 7

   Move the pork to a cutting board and let it rest 8 to 10 minutes. (The handle of the skillet is very hot — lay a towel over it so you remember.)

   10 min, hands-off

8. Step 8

   Set the skillet over medium heat on the stovetop. Add the butter and any juices from the cutting board and whisk for about 1 minute, scraping up the browned bits, until the pan juices are glossy and slightly syrupy. If they're thick, loosen with a tablespoon or two of water.

   2 min

   • 1 tbsp unsalted butter
9. Step 9

   Slice the pork into 1/2-inch medallions, arrange with the carrots, spoon the pan juices over the slices and scatter with parsley.

   3 min

   • 2 tbsp fresh parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026