# Components:
→ Pork
01 - 1½ lbs pork tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Glaze
05 - 3 tbsp honey
06 - 2 tbsp balsamic vinegar
07 - 1 tbsp Dijon mustard
08 - 2 garlic cloves, minced
09 - 1 tsp dried thyme
→ Vegetables
10 - 1 lb rainbow carrots, peeled and halved lengthwise
11 - 1 tbsp olive oil
12 - ½ tsp kosher salt
13 - ¼ tsp freshly ground black pepper
# Method:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - Place rainbow carrots on the prepared baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with ½ tsp salt and ¼ tsp pepper, and toss to coat. Arrange carrots in a single layer along the sides of the pan, leaving space in the center for the pork.
03 - Pat pork tenderloin dry with paper towels. Rub all over with 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper. Place the pork in the center of the baking sheet.
04 - In a small bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and thyme. Brush half of the glaze over the pork tenderloin.
05 - Roast for 15 minutes. Remove the pan from the oven and brush the remaining glaze over the pork.
06 - Return to the oven and roast for an additional 10–15 minutes, or until the pork reaches an internal temperature of 145°F and the carrots are tender and caramelized.
07 - Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Serve with the roasted carrots and pan juices.
