Herb-Crusted Pork Tenderloin with Maple Carrots and Quinoa

Ingredients

• 1.5 lbs lean pork tenderloin
• 2 tbsp garlic-infused oil
• 1 tbsp fresh rosemary
• 1 tsp dried thyme
• 1 tsp oregano
• 2 cups baby carrots
• 3 tbsp maple syrup
• 2 tbsp unsalted butter
• 1 cup quinoa
• 2 cups low sodium chicken broth
• 2 tbsp fresh chives
• 1 tbsp parsley

Instructions

1. 1Preheat oven to 400°F (200°C). Pat pork tenderloin dry. Rub with garlic-infused oil, rosemary, thyme, oregano, salt, and pepper. Sear pork in a hot oven-safe pan with extra virgin olive oil for 2-3 minutes per side until browned.
2. 2Transfer pan to oven and roast pork for 15-20 minutes, or until internal temperature reaches 145°F (63°C). Simultaneously, in a separate pot, combine baby carrots with maple syrup, unsalted butter, and 1/4 cup water. Bring to a simmer.
3. 3While pork roasts, cook quinoa: Rinse 1 cup quinoa, then combine with 2 cups low sodium chicken broth in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
4. 4Continue simmering carrots until tender and liquid has reduced to a glaze. Stir in fresh chives and parsley.
5. 5Remove pork from oven, tent with foil, and rest for 5-10 minutes before slicing. Serve sliced pork with maple-glazed carrots and quinoa.