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Photo of pork tenderloin with carrots recipe

Pork Tenderloin with Carrots

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This makes an impressive and easy family meal, but it’s also guest-worthy.

Try pairing it with quinoa and a side salad for a full meal. Make sure the pork registers between 145 and 160 on a thermometer inserted into the largest piece. If you want your pork cooked longer, do so, just watch the time and temperature.

  • Yield: 4 Servings 1x


  • 2 tsp pumpkin pie spice
  • 2 tsp ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 lb (450 g) pork tenderloin, trimmed
  • 2 tbsp olive oil
  • 3 carrots, washed and peeled, and cut ¼-inch thick diagonal slices
  • ¼ tsp ground ginger
  • ½ lemon, thinly sliced and then cut into quarters
  • 2 cups (60 g) baby spinach, washed


  1. Mix the pumpkin pie spice, 1 tsp cumin, 2 tsp salt and a large pinch of pepper in a small bowl. Rub the spice mix all over the pork tenderloin.
  2. Heat 1 tbsp oil in a large skillet over medium-high heat. When the oil is hot, add the pork tenderloin. Keep the meat in the center of the skillet as you brown it on all sides, about 5 minutes.
  3. While the pork browns, toss the carrots, ginger, lemons, 1 tsp cumin and 1 tsp salt in a medium-sized bowl.
  4. When the pork has browned, place 1 tbsp oil in the skillet to one side of the tenderloin, and then spread the carrot mixture beside the meat.
  5. Cover the skillet and reduce the heat to low, and cook for about 15 minutes, stirring occasionally.
  6. Place the spinach on top of the carrots and cook, covered, for another 5-8 minutes – insert an instant-read thermometer into the thickest part of the pork and it should be about 145ºF (63ºC).
  7. Remove the pork from the heat and let rest for 5 minutes before slicing. Serve with carrots and spinach. ENJOY!
  • Author: Coach Marty