Mustard-Rubbed Pork Tenderloin with Rosemary Baby Carrots

Serves 4

Baby carrots aren’t just for crunching on raw at lunch or snack time. Here, they’re roasted, with onion wedges, as a simple-to-prep side to juicy pork tenderloin.

Prep: 10 minutes

Roast: 40 minutes

Total: 50 minutes

• ¼ cup Whole30-compliant coarse-grain mustard
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon grated lemon zest
• 1 pork tenderloin (about 1¼ pounds)
• 1 bag (16 ounces) baby-cut carrots
• 1 medium sweet onion, cut into thin wedges
• 2 tablespoons avocado oil or extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary
• 2 cloves garlic, minced

Preheat the oven to 425°F. Line a rimmed baking pan with parchment paper.

In a small bowl, stir together the mustard, parsley, pepper, ½ teaspoon of the salt, and the lemon zest. Spread the mixture all over the tenderloin. Place the tenderloin on the pan.

In a large bowl, toss the carrots and onion with the oil, rosemary, garlic, and the remaining ½ teaspoon salt. Place the vegetables around the tenderloin.

Roast the tenderloin until the internal temperature is 145°F, 25 to 30 minutes. Transfer the pork to a cutting board and cover with foil. Continue to roast the vegetables until tender, about 10 minutes longer.

Thinly slice the pork and serve with the vegetables.