Ingredients:

  • 1 pork tenderloin (about 1.5 lbs / 680g), trimmed of silver skin
  • 1 lb / 450g carrots, peeled and chopped into 1-inch pieces
  • 1.5 lb / 680g Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup (50g) packed light brown sugar
  • 3 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss carrots and potatoes with olive oil, thyme, salt, and pepper on the baking sheet. Spread in a single layer.
  2. In a small bowl, whisk together brown sugar, soy sauce, apple cider vinegar, minced garlic, Dijon mustard, olive oil, smoked paprika, and red pepper flakes (if using).
  3. Heat a skillet over medium high heat. Add the pork tenderloin and sear on all sides for 2-3 minutes per side until browned.
  4. Place the seared pork tenderloin on top of the vegetables in the baking sheet. Brush generously with half of the brown sugar garlic glaze.
  5. Roast in the preheated oven for 25-35 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium-rare, or 155°F (68°C) for medium. Baste with the remaining glaze during the last 10 minutes of cooking.
  6. Remove from oven and let the pork rest for 10 minutes before slicing against the grain. Serve immediately with the roasted vegetables.