# 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
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil. Place rainbow carrots on the prepared 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 the sides of the pan, leaving space in the center for the pork.
02 - Pat the pork tenderloin dry with paper towels. Rub all over with 1 tablespoon olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper. Place the pork in the center of the baking sheet.
03 - In a small bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and thyme until well combined. Brush half of the glaze over the pork tenderloin.
04 - Roast for 15 minutes. Remove the pan from the oven and brush the remaining glaze over the pork.
05 - Return to the oven and roast for an additional 10 to 15 minutes, or until the pork reaches an internal temperature of 145°F and the carrots are tender and caramelized.
06 - Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Serve with the roasted carrots and pan juices.
