Paprika Pork Tenderloin & Carrots

Smoky garlic pork with caramelized carrots. Tuck the thin end of the tenderloin underneath so it cooks evenly.

Why you’ll love this recipe

• Smoky garlic pork with caramelized carrots.
• Tuck the thin end of the tenderloin underneath so it cooks evenly.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 lb pork tenderloin
• 1 lb carrots, cut into thin batons
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 425°F

   Heat oven to 425°F. Toss carrots with half the oil and spread on a tray.

2. 02

   Rub pork with remaining oil, garlic and smoked paprika

   Rub pork with remaining oil, garlic and smoked paprika. Place alongside carrots.

3. 03

   Cook it through

   Roast 22–28 minutes, turning carrots halfway, until pork reaches 145°F. Remove pork and rest 3 minutes.

4. 04

   Bring it together

   Continue roasting carrots if needed until tender, then slice the pork and serve.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Tuck the thin end of the tenderloin underneath so it cooks evenly.

Make it your own

Use parsnip batons instead of carrots and roast until tender.

What to serve with it

Divide the roasted components directly onto warm plates. Scrape the flavorful tray juices over the portions and serve immediately to keep the browned edges crisp.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.