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Roasted Pork Tenderloin
with honey-harissa carrots and spinach salad

Active: 20 min Total: 45 min
A simple spice rub lends tons of flavor to this pork tenderloin served with roasted carrots and a side salad with spinach and apples. It's a classic dinner with a little something for everyone.


Roasted Pork Tenderloin:
  • Garlic powder - 1 tsp
  • Cumin, ground - 1 tsp
  • Paprika, sweet (sub any variety) - 1 tsp
  • Thyme, dried - 1 tsp
  • Pork tenderloins - 1 1/2 lb
  • Oil, cooking - 1 Tbsp
  • Stock, chicken or vegetable - 1/2 cup
Honey-Harissa Carrots:
  • Carrots (sub bagged baby carrots) - 3/4 lb , cut into sticks
  • Oil, cooking - 1 Tbsp
  • Honey - 2 tsp
  • Harissa paste (opt, sub other hot sauce) - 1 tsp
Spinach and Apple Salad:
  • Shallots - 1/4 bulb , chopped
  • Vinegar, balsamic - 2 tsp
  • Vinegar, apple cider - 2 tsp
  • Maple syrup - 1 tsp
  • Oil, cooking - 3 Tbsp
  • Apples (any variety) - 1 , sliced
  • Spinach, baby - 4 oz
  • Pecan halves - 1/4 cup


  1. Make spice rub - Combine garlic powder, cumin, paprika and thyme. (Can be done up to 5 days ahead)
  2. Carrots - Slice into 3” (7.6 cm) long sticks. (Can be done up to 3 days ahead)
  3. Make dressing - Dice shallots. Combine with both vinegars, maple syrup and oil. (Can be done up to 3 days ahead)
  4. Pork tenderloin - Lightly salt and pepper, and tenderize with a fork. (Can be done up to 1 day ahead)
  5. Slice apples.

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  1. Heat oven to 425F / 218C degrees.
  2. Combine oil (just the portion for the veggies), honey and harissa. Toss with carrots and season with some salt and pepper. Spread out into a sheet pan and roast until tender, 20 to 25 minutes, shaking and rotating pan midway through.
  3. While carrots roast, coat pork on all sides with spice rub. Heat a skillet over medium-high heat. Add second part of cooking oil and then pork to heated oil. Sear on both sides for 2 to 3 minutes each, until golden brown. Pour stock into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees. Let rest, covered for 10 minutes.
  4. Toss spinach, apples and pecans with dressing.
  5. Slice pork and drizzle cooking liquid over the top. Enjoy with carrots and spinach salad on the side!



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