Ingredients

• 150g (approx 5 oz) pork tenderloin
• 2 medium carrots
• 2 tsp olive oil, divided
• 1 clove garlic, minced
• 1 sprig fresh rosemary (or 1/2 tsp dried)
• 1 sprig fresh thyme (or 1/4 tsp dried)
• 1/4 cup dry white wine or low-sodium chicken broth
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Steps

1. Preheat oven to 400°F (200°C). Peel and slice carrots into even coins or sticks (about 1/4 inch thick).
2. On a small baking sheet, toss carrots with 1 tsp olive oil, a pinch of salt, and a grind of black pepper. Roast for 15-20 minutes, or until tender and slightly caramelized.
3. While carrots roast, pat pork tenderloin dry with paper towels. Slice into 3-4 medallions (about 1-inch thick each). Season generously on both sides with salt and freshly ground black pepper.
4. Heat the remaining 1 tsp olive oil in a small, oven-safe skillet (if available) over medium-high heat until shimmering.
5. Add pork medallions to the hot skillet and sear for 2-3 minutes per side until golden brown. Do not overcrowd the pan.
6. Reduce heat to medium. Add minced garlic, fresh rosemary, and fresh thyme to the skillet with the pork. Cook for 1 minute, stirring gently, until fragrant.
7. Carefully pour in the white wine or chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it reduce slightly for 2-3 minutes.
8. If using an oven-safe skillet, transfer the skillet to the preheated oven for 5-7 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Alternatively, cover the pan on the stovetop and cook on low heat until done.
9. Remove pork from the skillet and place it on a cutting board to rest for 5 minutes. This is crucial for juicy pork.
10. While pork rests, return the skillet to the stovetop (if removed). Continue to simmer the pan sauce on medium-low heat for another 1-2 minutes until it slightly thickens. Taste and adjust seasoning as needed.
11. Arrange the roasted carrots on a plate. Slice the rested pork medallions if desired and place them alongside the carrots.
12. Drizzle the pan sauce generously over the pork and carrots. Garnish with fresh chopped parsley, if using, and serve immediately.