Happy holidays! This recipe from Real Simple is a tasty weeknight supper that is on the table in less than 45 minutes. Roast carrots and onions on a baking sheet for about 15 minutes. Meanwhile, season the pork and sear it on top of the stove. Reserve the skillet for the sauce. Place the pork on the baking sheet with the vegetables and roast until it reaches an internal temperature of 140°F (60°C). While the pork rests, make a quick sauce with stock, butter, mustard and tarragon and serve over the sliced pork.

Avoiding Additives and Preservatives

I used Imagine Organic chicken stock, Gay Lea unsalted butter and President’s Choice Old-Fashioned Dijon mustard. All are additive-, preservative- and colour-free.

Roast vegetables for about 15 minutes

Meanwhile, sear the pork

While pork is roasting with the vegetables, make the sauce

Let pork rest for a few minutes before slicing

Roast pork tenderloin with carrots, onions and mustard-tarragon sauce


1 lb. (454 g) carrots, cut into 2-in. (5-cm) pieces

1 red onion, cut into 8 wedges

¼ cup (60 ml) olive oil, divided

1½ teaspoons (7.5 ml) kosher salt, divided

1 teaspoon (5 ml) freshly ground black pepper, divided

1 1-lb. (454 g) pork tenderloin

1 cup (250 ml) low-sodium chicken broth

1 tablespoon (15 ml) unsalted butter

1 tablespoon (15 ml) chopped fresh tarragon

2 teaspoons (10 ml) Dijon mustard


Preheat oven to 425°F (218°C). Toss carrots and onion with 3 tablespoons (45 ml) oil and ½ teaspoon (2.5 ml) each salt and pepper on a rimmed baking sheet. Roast until beginning to soften, 12 to 14 minutes.

Meanwhile, heat remaining 1 tablespoon (15 ml) oil in a large skillet over medium-high. Season pork with remaining 1 teaspoon (5 ml) salt and ½ teaspoon (2.5 ml) pepper. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Move vegetables to edges of baking sheet; place pork in center (reserve skillet). Roast until a thermometer inserted in center of pork registers 140°F (60°C), 10 to 12 minutes. Transfer pork to a cutting board; let rest for 5 minutes.

Add broth to skillet; cook over medium-high until liquid is reduced by half, about 3 minutes. Remove from heat and whisk in butter, tarragon, and mustard. Thinly slice pork and serve with vegetables and mustard sauce. Serves 4.

From Real Simple