Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries

Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries is a delightful and easy-to-make dish that combines the flavors of tender pork with sweet and savory roasted vegetables. Perfect for a wholesome and satisfying meal!

Ingredients:

• - 1 pork tenderloin about 1 lb
• - 2 cups baby carrots, halved lengthwise
• - 1 can 15 oz chickpeas, drained and rinsed
• - 1/2 cup dried cranberries
• - 2 tablespoons olive oil
• - 2 tablespoons balsamic vinegar
• - 1 tablespoon honey
• - 1 teaspoon dried thyme
• - 1 teaspoon smoked paprika
• - Salt and black pepper, to taste
• - Fresh parsley, chopped for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Salt, black pepper, honey, dried thyme, balsamic vinegar, and olive oil should all be mixed together in a small bowl with a whisk to make a marinade

Put the pork tenderloin in a shallow dish or a bag with a zip-top lid

Pour half of the marinade over the meat

Set it aside for at least 15 minutes to soak

Put some olive oil in a large skillet that can go in the oven and heat it over medium-high heat

Add the pork tenderloin that has been marinated and sear it all over until it is brown

Put the chickpeas, dried cranberries, and baby carrots around the pork tenderloin in the pan

Pour the rest of the marinade over the cranberries, chickpeas, and carrots

Place the skillet in an oven that has already been heated and roast the pork for 20 to 25 minutes, or until it reaches 145F 63C inside

Take the pork out of the oven and let it rest for a few minutes

Then cut it into slices

Pan-roast pork tenderloin should be served on a bed of chickpeas, cranberries, and carrots

Add fresh chopped parsley as a garnish

Enjoy this colorful and tasty dish!