Sweet Chili Lemongrass Pork Tenderloin with Roasted Carrots & Ginger-Lime Glaze

Serves 4–6 | Prep 15 minutes | Cook 30 minutes

Tender roasted pork with a sticky sweet chili lemongrass glaze, paired with caramelized carrots and a bright ginger-lime finish.

Ingredients

  • 1½ lbs pork tenderloin

  • 1 lb rainbow carrots, peeled and halved lengthwise

  • 2 tbsp olive oil, divided

  • ¾ cup MOB Sweet Chili Lemongrass Sauce, divided

  • 1 tbsp freshly grated ginger

  • 1 tbsp lime juice

  • 2 cloves garlic, minced

  • Salt and black pepper

  • Fresh cilantro

  • Toasted sesame seeds

Instructions

  1. Preheat oven to 425°F.

  2. Toss carrots with 1 tbsp olive oil, salt and pepper. Arrange on a baking sheet and roast for 10 minutes.

  3. Meanwhile, season pork tenderloin with salt and pepper.

  4. Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until golden, about 5–6 minutes total.

  5. Whisk ½ cup MOB Sweet Chili Lemongrass Sauce with ginger, garlic and lime juice.

  6. Brush pork generously with the glaze.

  7. Transfer pork to the oven and roast for approximately 15–20 minutes, until the internal temperature reaches 145°F.

  8. Remove pork and rest for at least 5 minutes before slicing. Continue roasting carrots until tender and caramelized.

  9. Warm remaining MOB Sauce separately.

  10. Arrange sliced pork alongside roasted carrots, drizzle with warmed sauce and garnish with cilantro and sesame seeds.

Chef's Tip: For an elevated presentation, serve over whipped sweet potatoes or coconut mashed cauliflower.