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Seared Pork Tenderloin with Roasted Carrots, Fresh Mozzarella, and a Lemon-Mint Dressing

Seared pork tenderloin is one of my favorite weeknight options – it cooks up quick and, if you’re careful not to overcook it, it can be so juicy and flavorful!

This seared pork tenderloin is served with perfectly roasted carrots, a sweet and citrusy lemon-mint dressing, and fresh mozzarella for an easy and refreshing weeknight dinner!


Serves: 2-3

Cost: $

Skill Level: Easy

Time to Make: 30 minutes


1 pound pork tenderloin, patted dry and seasoned with salt and pepper

2 small bunches of whole baby carrots, about 14 carrots total, trimmed and scrubbed (peeled, if desired)

Olive oil

Salt and pepper to taste

Lemon-Mint Dressing

6 tablespoons extra virgin olive oil

Juice and zest of 1 lemon

1 tablespoon brown sugar

1 tablespoon whole grain mustard (or use Dijon)

Salt and pepper to taste

10-12 mint leaves, torn into thirds

For Serving:

2 cups rinsed watercress

A few pieces of torn mozzarella


Preparation: Preheat oven to 400ºF.

Cook the Carrots: Toss the trimmed and scrubbed carrots in two tablespoons of olive oil and season with salt and pepper. Transfer to the oven and cook for about 30 minutes until browned on the edges and cooked through, flipping once halfway through roasting.

Prepare the Dressing: Combine all ingredients for the dressing, except the mint leaves, in a bowl and whisk to combine. Gently fold in the mint leaves and stir just to coat. Set aside.

Cook the Pork: Heat two tablespoons of olive oil over medium high until very hot. Add the tenderloin and cook for 3-4 minutes per side until well seared all over. Transfer to the oven and cook for 12 minutes or until the pork reaches desired internal temperature. Remove from the oven and transfer to a cutting board and cover loosely with foil. Rest for 5-10 minutes before slicing. Note: I cook my pork tenderloin until about 135ºF and allow it to rest up to 145ºF. If you want the pork tenderloin to be juicy, do not let it cook past 145ºF in the oven as it will continue to cook after coming out of the oven.

To Serve: Divide the watercress between bowls. Arrange the sliced pork tenderloin and roasted carrots on top. Sprinkle a few pieces of torn mozzarella on top and drizzle the lemon-mint dressing over the entire plate. Enjoy!

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