Name: Maple glazed carrots with pork tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz pork tenderloin, patted dry; 4 medium carrots, peeled and sliced into 1/2-inch rounds; 2 tsp maple syrup; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh thyme, leaves stripped

Nutrition

Per serving

456 calories

Protein: 45g; 39% of calories
Carbs: 35g; 30% of calories
Fat: 16g; 31% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the maple syrup, half the olive oil, the thyme leaves, and a third of the salt.
Rub the pork tenderloin with the remaining olive oil, half the remaining salt, and the black pepper. Place it on one side of a half-sheet pan.
Toss the carrot rounds in the bowl with the maple mixture until thoroughly coated. Spread them in a single layer on the other side of the sheet pan, using a spatula to scrape all the glaze onto the pan. Season with the last of the salt.
Roast for 12 minutes, then stir or flip the carrots to ensure even browning. Roast for 6 to 10 minutes more until the pork is opaque in the center. Done when opaque in the center, 145°F.
Remove the pork and transfer to a cutting board, tenting loosely with foil. If the carrots need more browning, roast them for 5 minutes more while the pork rests. Slice the pork across the grain.

Nutrition

Ingredients

Instructions

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