Mustard Pork Loin with Thyme-Roasted Carrots Recipe

Over the years I have slowly started to enjoy pork as a dinner option. It’s not a protein we had much growing up, so it’s still limited for dinner. On it’s own, I’m not a huge fan but prepared with the right combination of spices and a great side and a salad – it it a great meal for any night of the week. This recipe is easy to make, and one that your whole family will love.

Ingredients

• 2 lbs. pounds Pork Loin
• 2 tbsp Dijon Mustard
• 2 tbsp Whole Grain Mustard
• 1 tbsp Extra Virgin Olive Oil
• Salt and pepper, to taste

Carrot Side Ingredients:

• 1 lb Tri-color Baby Carrots
• 2 Garlic Cloves, minced
• 2 tbsp Balsamic Vinegar
• 1 tbsp Coconut Oil, melted
• 2 tbsp fresh Thyme leaves
• Salt and pepper, to taste

Directions

1. Preheat your oven to 400 degrees F and line a large, rimmed baking sheet with a piece of parchment paper. Place the pork loin in the center of the lined baking sheet and set aside.
2. In a small glass or other non-reactive bowl, combine the Dijon and whole-grain mustard with the olive oil. Massage the pork loin with the mustard mixture, then sprinkle both sides with salt and pepper, to taste.
3. Place the baby carrots in a large bowl and add the garlic, balsamic vinegar, coconut oil, and fresh thyme. Season with salt and pepper, to taste, and toss to combine.
4. Spread the carrots in a single layer around the seasoned pork tenderloin on the baking sheet and pour any remaining juices from the bowl on top.
5. Cook for 20 minutes, then remove the baking sheet from the oven and flip the pork. Cook for another 15-20 minutes, or until the pork reaches an internal temperature of at least 145° for medium-rare and the carrots are nicely caramelized.
6. Remove from oven and let pork loin rest for 3-5 minutes before slicing. Serve warm with roasted baby carrots. Enjoy!

Print

Yum

Mustard Pork Loin with Thyme-Roasted Carrots Recipe

Ingredients

• 2 lbs. pounds Pork Loin
• 2 tbsp Dijon Mustard
• 2 tbsp Whole Grain Mustard
• 1 tbsp Extra Virgin Olive Oil
• Salt and pepper, to taste
• Carrot Side Ingredients:
• 1 lb Tri-color Baby Carrots
• 2 Garlic Cloves, minced
• 2 tbsp Balsamic Vinegar
• 1 tbsp Coconut Oil, melted
• 2 tbsp fresh Thyme leaves
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400 degrees F and line a large, rimmed baking sheet with a piece of parchment paper. Place the pork loin in the center of the lined baking sheet and set aside.
2. In a small glass or other non-reactive bowl, combine the Dijon and whole-grain mustard with the olive oil. Massage the pork loin with the mustard mixture, then sprinkle both sides with salt and pepper, to taste.
3. Place the baby carrots in a large bowl and add the garlic, balsamic vinegar, coconut oil, and fresh thyme. Season with salt and pepper, to taste, and toss to combine.
4. Spread the carrots in a single layer around the seasoned pork tenderloin on the baking sheet and pour any remaining juices from the bowl on top.
5. Cook for 20 minutes, then remove the baking sheet from the oven and flip the pork. Cook for another 15-20 minutes, or until the pork reaches an internal temperature of at least 145° for medium-rare and the carrots are nicely caramelized.
6. Remove from oven and let pork loin rest for 3-5 minutes before slicing. Serve warm with roasted baby carrots. Enjoy!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://week99er.com/new/mustard-pork-loin-with-thyme-roasted-carrots-recipe/