Honey-Glazed Pork Tenderloin and Carrots
Carrots:
- 0.75 pound baby carrots
- 0.25 cup water
Glaze:
- 0.25 cup honey
- 3 tablespoons apple juice or apple cider
- 2 teaspoons Dijon mustard
- 1 teaspoon soy sauce
Pork:
- 1.25 pounds pork tenderloin — trimmed
- 0.25 teaspoon kosher or regular salt
- 0.25 teaspoon pepper
- 1 tablespoon butter
- 2 tablespoons minced fresh chives — (optional)
- 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.
- 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.
- 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.
- 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.
