Mexican Pork Loin and Carrots

pork-tenderloin-carrots
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 396 calories
    • Fat 20 g
    • Sat Fat 4 g
    • Cholesterol 100 mg
    • Sodium 518 mg
    • Protein 38 g
    • Carbohydrate 16 g
    • Sugar 6 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 71 mg

Heat oven to 450° F.

Toss the carrots and oil on a rimmed baking sheet. Season the pork with the cumin and ½ teaspoon salt; nestle in the carrots.

Roast, tossing the carrots and turning the pork once, until an instant-read thermometer inserted into the center of the pork registers 145° F, 20 to 25 minutes. Let rest for 10 minutes, then slice.

Ingredients

  1. Check 1 pound carrots, peeled
  2. Check 2 tablespoons olive oil
  3. Check 1 1/2 pounds boneless pork loin
  4. Check 1 teaspoon ground cumin
  5. Check kosher salt
  6. Check 1 avocado, mashed
  7. Check 3 tablespoons plain yogurt
  8. Check 3 tablespoons fresh lime juice
  9. Check pepitas and lime wedges, for serving

Directions

  1. Heat oven to 450° F.
  2. Toss the carrots and oil on a rimmed baking sheet. Season the pork with the cumin and ½ teaspoon salt; nestle in the carrots.
  3. Roast, tossing the carrots and turning the pork once, until an instant-read thermometer inserted into the center of the pork registers 145° F, 20 to 25 minutes. Let rest for 10 minutes, then slice.
  4. Meanwhile, combine the avocado, yogurt, lime juice, and ¼ teaspoon salt in a small bowl.
  5. Serve the pork and carrots with the avocado sauce and lime wedges on the side. Top with the pepitas.