# What You’ll Need:
→ Pork
01 - 1.5 lbs pork tenderloin, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
→ Glaze
05 - 3 tablespoons honey
06 - 2 tablespoons balsamic vinegar
07 - 1 tablespoon Dijon mustard
08 - 2 garlic cloves, minced
09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
→ Vegetables
10 - 1 lb rainbow carrots, peeled and halved lengthwise
11 - 1 tablespoon olive oil
12 - 0.5 teaspoon kosher salt
13 - 0.25 teaspoon freshly ground black pepper
# How-To:
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 prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 0.5 teaspoon salt and 0.25 teaspoon pepper, and toss to coat. Arrange carrots in a single layer along pan sides, leaving center space for pork.
03 - Pat pork tenderloin dry with paper towels. Rub all over with 1 tablespoon olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper. Place pork in center of baking sheet.
04 - In a small bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and thyme. Brush half of the glaze over pork tenderloin.
05 - Roast for 15 minutes. Remove pan from oven and brush remaining glaze over pork.
06 - Return to oven and roast for 10 to 15 minutes, or until pork reaches internal temperature of 145°F and carrots are tender and caramelized.
07 - Transfer pork to cutting board and let rest for 5 minutes before slicing. Serve with roasted carrots and pan juices.
