Mustard Pork Loin with Thyme-Roasted Carrots
Eating
naturally sweet foods like carrots and sweet potatoes are a great way to keep
your sweet tooth at bay. Roasting these vegetables brings out their natural
sugars and makes them taste even sweeter. The sweetness of these thyme-roasted
carrots work perfectly with the savory mustard pork loin.
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4 - 6
Ingredients
2 lbs.
pounds pork loin
2 T. Dijon mustard
2 T. sugar-free whole grain mustard
1 T. extra virgin olive oil
Salt and pepper, to taste
1 lb. tri-color baby carrots
2 garlic cloves, minced
2 T. balsamic vinegar
1 T. coconut oil, melted
2 T. fresh thyme leaves
Salt and pepper, to taste
Directions
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.
In a small glass or another non-reactive bowl, combine the Dijon and whole-grain
mustard with olive oil. Massage the pork loin with the mustard mixture,
then sprinkle both sides with salt and pepper, to taste.
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.
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.
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.
Remove from oven and let pork loin rest for 3-5 minutes before slicing. Serve warm
with roasted baby carrots. Enjoy!
Nutritional information (per serving)*
Calories: 286Protein: 35g
Carbohydrates: 9g
Dietary Fiber: 3g
Fat: 11.7g
MustardPorkLoinwithThymeRoastedCarrots.pdf
