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Tamarind Dijon Pork Tenderloin with Roasted Carrots and Herbed Rice

This roasted dish pairs pork tenderloin with long grain rice, carrots, cut into sticks and tamarind concentrate. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

45 g Protein
77 g Carbohydrates
20 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 169g pork tenderloin 201 kcal
  • 64g long grain rice (dry) 234 kcal
  • 186g water 0 kcal
  • 169g carrots, cut into sticks 69 kcal
  • 12g olive oil 106 kcal
  • 12g tamarind concentrate 8 kcal
  • 10g Dijon mustard 7 kcal
  • 7g honey 21 kcal
  • 8g flat-leaf parsley, chopped 3 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. carrotsolive oilsaltblack pepper
    Heat oven to 425 F. Toss carrots with half the olive oil, a pinch of salt, and pepper; roast on a sheet pan until browned and tender.
  2. long grain rice (dry)waterflat-leaf parsleysalt
    Cook rice with water and a pinch of salt; cover and simmer until tender. Fluff and stir in chopped parsley.
  3. watertamarind concentrateDijon mustardhoney
    Whisk tamarind concentrate, Dijon mustard, honey, and a splash of water to make a brushable glaze.
  4. pork tenderloinolive oilsaltblack pepper
    Season pork with salt and pepper. Sear in a hot skillet with remaining olive oil until browned on all sides.
  5. pork tenderloin
    Brush pork with glaze, then transfer to oven (or keep in oven-safe skillet) and roast until cooked through. Rest 5 minutes, then slice.
  6. pork tenderloinlong grain rice (dry)carrots
    Serve sliced pork with roasted carrots and herbed rice. Drizzle any pan juices over the top.

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