Sheet Pan Coffee Rubbed Pork Tenderloin with Roasted Carrots Step-by-step instructions

Before you start

Before starting, remove the pork tenderloin from the refrigerator approximately 20 minutes before cooking to allow it to come closer to room temperature, which helps it cook more evenly.

Preheat your oven to 400°F (200°C) to ensure the pan is hot when it enters the oven.

Wash and dry the baby carrots thoroughly, and cut the red onion into wedges that are roughly the same size as the carrots to ensure they finish roasting simultaneously.

Instructions

Preparation and assembly

1. 1Assemble the sheet pan
   Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper. Arrange the pork tenderloin, baby carrots, and red onion wedges in a single layer on the pan.
   Look for Vegetables and meat are arranged in a single layer without overcrowding.
   Tip Ensure the vegetables are cut into uniform sizes so they roast at the same rate as the pork.

The pan should be clean and lined with parchment. The pork, carrots, and onions are arranged in a single layer, providing enough space for even heat distribution across all ingredients before the seasoning is applied.

Seasoning and glazing

2. 2Season and glaze
   Evenly sprinkle the coffee rub over the pork tenderloin. Drizzle the melted honey butter over the pork and the vegetables to encourage caramelization during the roasting process.
   Look for The rub creates a dark coating, and the butter is drizzled evenly across the ingredients.
   Tip Using a spoon or a brush helps distribute the honey butter evenly if it is not drizzling perfectly.

The pork is thoroughly coated in the dark coffee rub, and the honey butter is drizzled over the entire pan. The ingredients should look ready for the oven, with the butter prepared to melt into the vegetables.

Roasting and finishing

3. 3Roast and serve
   Place the pan in the oven and roast until the pork reaches an internal temperature of 145°F (63°C). Remove from the oven and let the pork rest for at least 3 minutes before slicing and serving with the roasted vegetables.
   Look for The pork develops a dark, flavorful crust, and the vegetables are tender and golden at the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Using a meat thermometer is the most accurate way to ensure the pork is cooked safely without becoming dry.

The pork has achieved a deep, mahogany crust from the coffee rub. The vegetables are golden and tender. The kitchen should smell aromatic and savory, indicating that the roasting process is complete.

Common mistakes

A common mistake is overcrowding the sheet pan, which causes the ingredients to steam rather than roast, leading to soggy vegetables and a pale pork crust. Ensure there is enough space between the pieces for hot air to circulate.

Another error is overcooking the tenderloin; because it is a lean cut, it can quickly become dry if left in the oven past the recommended internal temperature, so consistent monitoring is essential.

How to tell it’s done

The pork tenderloin is perfectly cooked when the thickest part of the meat reaches an internal temperature of 145°F (63°C) as measured by a meat thermometer.

At this stage, the meat should be succulent and juicy with a firm, dark crust. The carrots should be fork-tender and slightly caramelized at the edges, and the red onion wedges should be soft and translucent with lightly charred tips.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest