Pan-Seared Pork Tenderloin with Cranberry Glaze and Charred Rainbow Carrots
- Serves
- 4 servings
- Prep
- 8 min
- Cook
- 22 min
- Cost
- $18.75
- Nutrition
- 420 cal · 42g protein
- quick
- high-protein
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Pan-Seared Pork Tenderloin with Cranberry Glaze and Charred Rainbow Carrots is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $19 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb pork tenderloin
- 1¼ lb rainbow carrots
- 1 cup fresh cranberries
- ¼ cup balsamic vinegar
- 2 tbsp honey
- 2 cloves garlic
- 3 tbsp olive oil
- 2 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Pat pork dry and cut into 1-inch medallions. Season with salt, pepper, and thyme. Heat 2 tablespoons oil in a large skillet over medium-high heat and sear pork 3 minutes per side until browned and 145°F inside; move to a plate to rest.
- Quarter carrots lengthwise, toss with remaining 1 tablespoon oil and salt, add to skillet, and cook 8 to 10 minutes, turning, until charred and tender; move to a plate.
- In the same skillet, mince garlic and sauté for 30 seconds, add cranberries, balsamic vinegar, and honey, and simmer for 3 minutes until cranberries soften and sauce thickens.
- Return pork and any juices to the pan and turn in the glaze for 1 minute to heat through (145°F). Plate pork with carrots and drizzle with cranberry glaze.
- Picky eater tip: serve the pork and carrots plain, with the glaze on the side.
- Make ahead: cut the pork and carrots up to a day ahead and store covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 28 g
- Fiber
- 5 g
- Sugar
- 18 g
- Fat
- 14 g
- Saturated fat
- 4 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop