Sheet Pan Coffee Rubbed Pork Tenderloin with Roasted Carrots Tips, FAQ & printable recipe

Tips for success

If you prefer a more intense flavor, you can let the pork marinate in the coffee rub for up to 30 minutes in the refrigerator before roasting.

However, do not add the honey butter until right before the pan goes into the oven, as the sugar in the honey can burn if exposed to high heat for too long during a prolonged rest or if the oven temperature is too high.

To achieve an even better crust, pat the pork tenderloin dry with paper towels before applying the coffee rub.

Moisture on the surface of the meat can cause it to steam rather than sear, so removing excess surface liquid ensures the rub adheres better and the Maillard reaction, which is responsible for the deep, savory flavor and color, occurs more effectively during the roasting process.

Variations

• Spicy Coffee Rub: Add a teaspoon of cayenne pepper or crushed red pepper flakes to the coffee rub to introduce a spicy kick that balances the sweetness of the honey butter.
• Herb-Infused Butter: Incorporate fresh thyme or rosemary into the honey butter before drizzling it over the pan to add an aromatic, herbaceous note that complements the earthiness of the pork.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freezing is not recommended as the texture of the roasted vegetables will degrade significantly upon thawing.

Reheat

Reheat in a 350°F (175°C) oven until warmed through, or use a microwave on low power, covering the meat to prevent it from becoming tough.

Store any leftovers in an airtight container to keep the pork from drying out. The roasted vegetables can be stored alongside the meat, but they are best eaten within two days as they will lose their texture over time. Ensure the food has cooled to room temperature, but do not leave it out for more than two hours before placing it into the refrigerator.

You can prepare the vegetables and the coffee rub in advance. Keep the prepped vegetables in a sealed bag or container in the refrigerator and mix the rub in a small bowl. When you are ready to cook, simply arrange everything on the sheet pan, apply the rub and the honey butter, and roast as directed, making this a very efficient option for busy schedules.

Serving ideas

Serve the pork tenderloin sliced into medallions, approximately one inch thick, to showcase the beautiful contrast between the dark crust and the perfectly cooked interior.

Arrange the roasted carrots and red onion wedges around the meat to create a vibrant presentation that highlights the colors of the dish, making it look as good as it tastes when served directly from the sheet pan or a platter.

This dish pairs exceptionally well with a simple side of grains, such as quinoa or farro, which can soak up the remaining honey butter and pan juices.

A crisp, green salad with a bright vinaigrette also serves as an excellent accompaniment, providing a fresh contrast to the rich, earthy flavors of the coffee-rubbed pork and the sweetness of the roasted vegetables.

Frequently asked questions

Recipe card

Sheet Pan Coffee Rubbed Pork Tenderloin with Roasted Carrots

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 lb pork tenderloin
• 1 cup baby carrots
• 1 small red onion, cut into wedges
• 2 tbsp coffee rub
• 2 tbsp honey butter, melted

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

12 g

Fat

14 g

Fiber

2.5 g

Sugar

8 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.