Roasted Pork Tenderloin with Red Wine Reduction, Roasted Potatoes, and Glazed Carrots

Ingredients:

1 pork tenderloin (about 1 lb)

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and pepper, to taste

4 medium-sized potatoes, peeled and cut into cubes

2 tablespoons olive oil (for potatoes)

1 tablespoon butter

4 medium carrots, peeled and cut into slices

1 tablespoon honey

1 cup red wine (for sauce)

1/2 cup chicken broth

1 tablespoon flour (optional, for thickening)

Fresh parsley, chopped, for garnish

Instructions:

Roast the Pork Tenderloin:

Preheat the oven to 400°F (200°C).

In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture evenly over the pork tenderloin.

Heat a skillet over medium-high heat and sear the pork tenderloin on all sides until browned (about 2-3 minutes per side).

Transfer the seared pork to a baking dish and roast in the oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let rest for 5 minutes before slicing.

Prepare the Roasted Potatoes:

While the pork is roasting, toss the potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

Roast the potatoes in the oven for 20-25 minutes, or until golden and crispy, flipping them halfway through cooking.

Glazed Carrots:

In a medium saucepan, melt butter over medium heat. Add the carrot slices and cook for 5-7 minutes, stirring occasionally.

Stir in honey, and cook for another 3-5 minutes, or until the carrots are tender and glazed.

Red Wine Reduction Sauce:

In the same skillet used to sear the pork, pour in the red wine and chicken broth. Bring to a simmer and cook for 10-12 minutes, or until reduced by half.

If a thicker sauce is desired, whisk in 1 tablespoon of flour and cook for another 2-3 minutes.

Season with salt and pepper to taste.

Plating:

Slice the roasted pork tenderloin into medallions and arrange on a platter with the roasted potatoes and glazed carrots.

Drizzle the red wine reduction sauce over the pork and garnish with chopped parsley.