Preheat oven to 400ºF.

On a sheet pan, toss the trimmed and scrubbed carrots in two tablespoons of extra-virgin olive oil and season with salt and pepper.

Transfer to the oven and cook for about 25-30 minutes until browned on the edges and cooked through, flipping once halfway through roasting.

In an ovenproof skillet, heat two tablespoons cooking oil over medium-high until very hot. Add the pork tenderloin and cook for 3-4 minutes per side until well seared all over.

Transfer to oven for 12-15 minutes or until instant-read thermometer reaches 140-145ºF for medium rare. Remove from the oven and rest for 5 minutes before slicing.

As the pork and carrots are roasting, combine the lemon juice and zest with the remaining extra-virgin olive oil, sugar, and mustard. Whisk until smooth.

Gently fold in the mint leaves. Taste and season with salt and pepper and set aside.