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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.
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Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  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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Make

  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!

Nutrition Facts

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Reviews

Ratings

Original (125)
Gluten-free (7)
Paleo (14)
Vegetarian (23)

58 reviews

Loved the flavor of the harissa carrots.

By: Liz
Posted: Jul 31, 2020
Diet: Original
0 Helpful

My 5 year old helped to make this dinner since it isn't complicated. AND even better, he ate almost all of it and had seconds. He didn't like the carrots, but the rest of us did. It's not the recipe, it's just he doesn't like cooked vegetables of any sort.

By: Tyler
Posted: Mar 03, 2018
Diet: Original
0 Helpful

Love it. I do make the miso maple carrots from a previous recipe instead of the harissa carrots and it still works great

By: Matt
Posted: May 24, 2016
Diet: Original
0 Helpful

The salad and dressing was excellent even without and sweetener. The pork spices were great.

By: CRISSY
Posted: Apr 10, 2016
Diet: Paleo
0 Helpful

Good meal. Carrots were yummy. A great combo of sweet and spicy (used sriracha instead for the hot sauce). Pork turned out great- good favor while still being lean. Rice was ok.

By: Ron
Posted: Apr 06, 2016
Diet: Original
0 Helpful

Had to be careful not to overcook the pork. Was very tasty! Carrots were great too.

By: Lara
Posted: Mar 11, 2016
Diet: Original
0 Helpful