Baked Pork Tenderloin with Roasted Carrots
Baked pork tenderloin is one of the leanest, quickest roasts you can make, and it needs no searing when the oven is hot enough. A rub of garlic, rosemary, Dijon mustard and a little honey browns in 20-25 minutes at 220°C (425°F), while carrots roast on the same pan in the pork juices.
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Rest
- 5 mins
- Total Time
- 40 mins
- Servings
- 6 servings
How do you make Baked Pork Tenderloin with Roasted Carrots?
Heat the oven to 220°C (425°F). Toss 750 g carrot sticks with oil and salt on a sheet pan. Rub 2 pork tenderloins (about 450 g each) with olive oil, Dijon mustard, honey, garlic, rosemary, paprika, salt and pepper and place them in the centre. Roast for 20-25 minutes, until the thickest part reaches 71°C (160°F), then rest for 5 minutes before slicing.
- Total time
- 40 mins
- Calories
- 305 per serving
- Protein
- 33 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Roasting
Ingredients
Carrots
Pork
Rub
To serve
Equipment
Large rimmed baking sheet · Small bowl · Instant-read thermometer · Foil
Quick Directions
Heat the oven and prepare the carrots
Heat the oven to 220°C (425°F) with a rack in the centre.
Trim the pork
Pat the tenderloins dry.
Season
Stir the olive oil, Dijon mustard, honey, garlic, rosemary, thyme, paprika, salt and pepper together in a small bowl.
Roast
Roast for 20-25 minutes, stirring the carrots once halfway, until the pork is browned and an instant-read thermometer reads 71°C (160°F) in the thickest part.
Rest and slice
Move the pork to a cutting board, cover loosely with foil and rest for 5 minutes so the juices settle.
Step-by-Step Instructions
Follow these detailed steps to make the perfect baked pork tenderloin with roasted carrots.
Heat the oven and prepare the carrots
Heat the oven to 220°C (425°F) with a rack in the centre. Toss the carrot sticks with 1 tbsp olive oil and 1/2 tsp salt on a large rimmed baking sheet and spread them towards the edges, leaving a space in the middle for the pork.
Trim the pork
Pat the tenderloins dry. Slide a thin knife under the shiny silver skin, angle the blade slightly upwards and cut it away in strips, as it turns tough and chewy when cooked. Tuck the thin tail end of each tenderloin under itself so it is an even thickness.
Season
Stir the olive oil, Dijon mustard, honey, garlic, rosemary, thyme, paprika, salt and pepper together in a small bowl. Rub it all over the pork and set the tenderloins in the middle of the pan.
Roast
Roast for 20-25 minutes, stirring the carrots once halfway, until the pork is browned and an instant-read thermometer reads 71°C (160°F) in the thickest part. The carrots should be tender and caramelized at the edges.
Rest and slice
Move the pork to a cutting board, cover loosely with foil and rest for 5 minutes so the juices settle. Slice it into 1.5 cm rounds, spoon over any juices from the board and serve with the carrots, sprinkled with chives or parsley.
Recipe Tips
- Check the temperature at 18 minutes. Tenderloins vary in thickness, and a thin one can reach 71°C (160°F) well before a thick one, so take each out when it is ready.
- If the carrots need more colour after the pork comes out, return the pan to the oven while the meat rests.
- You can rub the pork up to 24 hours ahead. Cover and refrigerate it, then roast straight from the fridge, adding 2-3 minutes.
Variations
- Swap half the carrots for baby potatoes cut in half, or use broccoli florets added for the last 12 minutes.
- Maple mustard: replace the honey with maple syrup and the rosemary with fresh sage.
- Spice rub: use 1 tsp each of cumin, chili powder and garlic powder with the oil and honey instead of the herbs and mustard.
Nutrition (per serving)
| Calories | 305 |
|---|---|
| Protein | 33 g |
| Carbs | 16 g |
| Fat | 12 g |
| Saturated fat | 2.6 g |
| Fibre | 3.7 g |
| Sugar | 9 g |
| Sodium | 700 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate sliced pork and carrots within 2 hours in airtight containers for up to 4 days.
- Freezer
- Freeze sliced pork for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered with a splash of broth or water in a 160°C (325°F) oven or a covered skillet until hot to 74°C (165°F).
Baked Pork Tenderloin with Roasted Carrots FAQs
How long do you bake pork tenderloin at 220°C (425°F)?
A 450 g (1 lb) pork tenderloin takes 20-25 minutes at 220°C (425°F). Roast it until the thickest part reads 71°C (160°F), then rest it for 5 minutes before slicing.
What temperature should pork tenderloin be cooked to?
Cook pork tenderloin until an instant-read thermometer reads 71°C (160°F) in the thickest part, then let it rest for 5 minutes. Pull it out as soon as it gets there, because it dries out quickly past that point.
Is pork tenderloin the same as pork loin?
No. Pork tenderloin is a long, narrow cut that weighs about 350-700 g and cooks in under 30 minutes. Pork loin is a much wider, heavier roast that takes an hour or more, so the two are not interchangeable in this recipe.
Do you need to remove the silver skin from pork tenderloin?
Yes. The thin, shiny membrane on one side does not soften during cooking and makes slices chewy. Slide a thin knife under it, angle the blade slightly upwards and trim it away.
How do you keep baked pork tenderloin from drying out?
Use a thermometer and take the pork out of the oven the moment it reaches 71°C (160°F), then rest it for 5 minutes before slicing. Tenderloin is very lean, so even a few extra minutes in the oven can dry it out.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
