Honey-Glazed Pork Tenderloin and Carrots

Name: Honey-Glazed Pork Tenderloin and Carrots
Prep time: 8 min
Cook time: 16 min
Total time: 24 min
Yield: Makes 4 servings (serving size: 3 slices pork and 1/4 of carrots)
Ingredients: Carrots:; ¾ pound baby carrots; ¼ cup water; Glaze:; ¼ cup honey; 3 tablespoons apple juice or apple cider; 2 teaspoons Dijon mustard; 1 teaspoon soy sauce; Pork:; 1 (1 1/4-pound) pork tenderloin, trimmed; ¼ teaspoon kosher or regular salt; ¼ teaspoon pepper; 1 tablespoon butter; 2 tablespoons minced fresh chives (optional)

9 Ratings
9 Reviews

Serve this sweet and tangy pork tenderloin for an easy weeknight dinner. The pork is brushed with a glaze of honey, apple cider and mustard and served with tender baby carrots.

By Kitty Broiher and Kimberly Mayone

Recipe by Health May 2007

Gallery

Credit: Yunhee Kim; Styling: Denise Canter

Recipe Summary

prep:

8 mins

cook:

16 mins

total:

24 mins

Yield:

Makes 4 servings (serving size: 3 slices pork and 1/4 of carrots)

Nutrition Info

Directions

Step 1
Place the carrots and 1/4 cup water in a medium saucepan and bring them to a boil over high heat; reduce heat to simmer. Stir, cover, and let carrots simmer another 10-12 minutes or until they are tender.

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Step 2
Meanwhile, prepare glaze by mixing all glaze ingredients together in a small bowl; set aside. When carrots are done, remove from heat, drain, and set aside.
Step 3
Cut tenderloin crosswise into 12 equal slices, and season with salt and pepper. Melt butter in an extra-large nonstick skillet over medium-high heat. Add the pork and cook 2-3 minutes or until nicely browned on the bottom side. Using tongs, flip the pork and cook another 3-4 minutes or until almost cooked through.
Step 4
Add carrots to pan with pork. Stir glaze again, and add it to the pan. Bring mixture to a simmer, and cook until pork is done, about 1-2 minutes. Stir to coat pork and carrots with glaze. Divide pork and carrots among 4 plates. Pour any remaining glaze over pork, and garnish with chives, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

293 calories; fat 8g; saturated fat 3g; mono fat 3g; poly fat 1g; protein 29g; carbohydrates 26g; fiber 2g; cholesterol 86mg; iron 2mg; sodium 367mg; calcium 40mg.

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jschulz

08/18/2013

Liked this as a nice weeknight meal and on the effort/taste scale found it above average. Great meal for the fall when you have fresh cider you want to use.

Haarrdvark

03/20/2012

This was really easy to pull together and quite tasty. I would make this again for a quick weekday meal or for guests because you wouldn't be in the kitchen all day.

rcturner525

01/26/2011

I didn't think this was anything special. It tasted fine as written, but I probably won't make it again. There is a similar recipe that is much better in Joy of Cooking for Pork Tenderloin with a balsamic glaze that involves orange juice.

AhnFelice

07/29/2010

My hubby and two tots loved this! I modified a bit -- used a whole, small pork tenderloin. Added apricot preserves to the glaze. Didn't have juice so used beer instead. Covered the pan to cook pork through. Am saving this one and will consider for special guests. Also served steamed potatoes with mustard, mayo, garlic, vinegar sauce and steamed corn. Clean plates and seconds.

Jennifer312

01/29/2010

My husbands first words after a bite of tenderloin "mummmm!" and I couldn't agree more!

kathy999

01/09/2010

Quick, easy and healthy. Wonderful flavors and presents well. I added a bag of fresh spinach at the end and simmered all until the spinach wilted into the sauce/carrots/meat. Served with a baked potato. It was definitely a hit - husband even asked that I add to my file of

kristinmajor

12/06/2009

This was a great combination of easy and flavor. I highly recommend it. Parents and three children all enjoyed. Served with brown rice. It is truly as easy as described.

classicalchic

04/24/2009

The pork was underseasoned for my taste. Next time I will add some cayenne and garlic /or five spice powder...Nice sauce and tastes even better when the glaze darkens a bit on the pork while cooking.

anicake

11/05/2008

Wow! We just finished dinner minutes ago and we all loved this - even my 7 year old. I am definitely adding this to my permanent recipe rotation. It's quick enough for a weekday dinner, but would be easy to dress it up a bit for a dinner party.

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Honey-Glazed Pork Tenderloin and Carrots

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (9)

All Reviews for Honey-Glazed Pork Tenderloin and Carrots

Account

Honey-Glazed Pork Tenderloin and Carrots

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (9)

All Reviews for Honey-Glazed Pork Tenderloin and Carrots