Orange Glazed Pork and Carrots
Elevate your weeknight dinner game with this Orange Glazed Pork and Carrots recipe, a deliciously simple yet elegant dish that balances savory and sweet flavors to perfection. Tender pork loin is seared to golden perfection, paired with roast carrots, and bathed in a luscious glaze made from fresh orange juice, zest, honey, soy sauce, and garlic. This one-pan recipe not only makes for easy cleanup but also creates a visually stunning dish that's bursting with bright citrus notes and caramelized goodness. With a quick prep time of just 15 minutes and a total cook time of 30 minutes, it's the perfect solution for busy evenings. Garnish with a sprinkle of fresh parsley for a pop of color and serve it straight from the skillet for an impressive, family-friendly meal. Perfect for fans of bold, tangy flavors, this recipe is sure to become a favorite in your dinner rotation.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 4 Carrots
- 0.5 cup Orange juice
- 1 tsp Orange zest
- 2 tbsp Honey
- 1 tbsp Soy sauce
- 2 Garlic cloves
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots and cut them into 1-inch chunks. Set aside.
Finely mince the garlic cloves.
Pat the pork tenderloin dry with paper towels and season it with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a small bowl, mix together the orange juice, orange zest, honey, soy sauce, and minced garlic to create the glaze. Set aside.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the pork and sear for 2-3 minutes on each side until golden brown. Remove the pork from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the carrots and season them with the remaining salt and black pepper. Toss to coat and cook for 2-3 minutes.
Return the pork tenderloin to the skillet, nestling it among the carrots.
Pour the orange glaze over the pork and carrots, ensuring everything is evenly coated.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
Garnish with fresh parsley, if desired, and serve the pork slices alongside the glazed carrots. Spoon additional glaze from the skillet over the top for added flavor.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 15.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
