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Roasted Pork Tenderloin with Carrots (Whole30, Paleo & Low Carb)
This Roasted Pork Tenderloin with Carrots is a quick weeknight dinner solution that your whole family will love. It can also be doubled if you want to meal prep or have leftovers for the next night. I love adding pork tenderloin into my dinner rotation because its a nice break from the typical meats that I cook. It also is super juicy and cooks quickly. This recipe would also be great with potatoes or any roasted vegetable of your choice!
If you are looking for another way to cook pork tenderloin, try out my Spicy Dijon Pork Tenderloin. Leave a review in the comments below!
Roasted Pork Tenderloin with Carrots (Whole30, Paleo & Low Carb)Print Recipe
Spice Rub Ingredients
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Pork Tenderloin Ingredients
- 1 pork tenderloin
- 1 tbsp olive oil
- 8 large carrots peeled
- 1/2 cup beef broth (110g)
- 1 tbsp honey
- 1 tbsp coconut aminos or soy sauce
- Preheat oven to 374°F (190°C).
- Bring a pot of water to boil. Once boiling, add a sprinkle of salt. Immediately after, add carrots to boiling water for 10 minutes. Drain after 10 minutes and set aside.
- While carrots are boiling, mix together spice rub ingredients in a small bowl.
- Trim each tenderloin of any silver skin. Pat pork dry with paper towel. Generously season pork tenderloin with spice rub, until completely coated.
- Heat a tablespoon of olive oil in a large pan at medium-high heat. Brown the pork tenderloin on all sides by searing for 2 minutes on each side. Once browned on all sides, place in a large baking dish.
- Reduce heat to medium and return the pan to the heat. Add the beef broth. Scrape the bottom of the pan to remove any bits stuck on the pan then boil for 1 minute until it reduces by half.
- Add in honey and coconut aminos and stir for 1 minute while simmering.
- Place boiled carrots around the pork tenderloin and then evenly pour sauce over the pork and carrots.
- Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145°C (63°C). Let the pork rest for 5 minutes before slicing. Enjoy!