* 1 pound carrots, scrubbed, trimmed, and halved lengthwise * ½ cup extra virgin olive oil, divided * 2 tablespoons cooking oil * 1 pound pork tenderloin * 1 lemon, juiced and zested * 2 tablespoons granulated sugar * 1 tablespoon whole grain mustard * 1 tablespoon whole-grain mustard * 1 ounce fresh mint leaves * 10 ounces arugula * 1 8-ounce ball of fresh mozzarella * Salt and pepper to taste
**Cook the carrots:**
1. Preheat oven to 400ºF. 2. On a sheet pan, toss the trimmed and scrubbed carrots in two tablespoons of extra-virgin olive oil and season with salt and pepper. 3. Transfer to the oven and cook for about 25-30 minutes until browned on the edges and cooked through, flipping once halfway through roasting.
**Cook pork:**
1. In an ovenproof skillet, heat two tablespoons cooking oil over medium-high until very hot. Add the pork tenderloin and cook for 3-4 minutes per side until well-seared all over. 2. Transfer to the oven for 12-15 minutes or until an instant-read thermometer reaches 140-145ºF for medium rare. Remove from the oven and rest for 5 minutes before slicing.
**Prepare the dressing:**
1. As the pork and carrots are roasting, combine the lemon juice and zest with the remaining extra-virgin olive oil, sugar, and mustard. Whisk until smooth. 2. Gently fold in the mint leaves. Taste and season with salt and pepper and set aside.
**To serve:**
1. Divide the arugula between bowls and drizzle lightly with half the dressing. Arrange the sliced pork tenderloin and roasted carrots on top and arrange the torn mozzarella around the dish. Drizzle the remaining lemon-mint dressing over the entire plate. Enjoy!
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* 1 pound carrots, scrubbed, trimmed, and halved lengthwise
* ½ cup extra virgin olive oil, divided
* 2 tablespoons cooking oil
* 1 pound pork tenderloin
* 1 lemon, juiced and zested
* 2 tablespoons granulated sugar
* 1 tablespoon whole grain mustard
* 1 tablespoon whole-grain mustard
* 1 ounce fresh mint leaves
* 10 ounces arugula
* 1 8-ounce ball of fresh mozzarella
* Salt and pepper to taste
**Cook the carrots:**
1. Preheat oven to 400ºF.
2. On a sheet pan, toss the trimmed and scrubbed carrots in two tablespoons of extra-virgin olive oil and season with salt and pepper.
3. Transfer to the oven and cook for about 25-30 minutes until browned on the edges and cooked through, flipping once halfway through roasting.
**Cook pork:**
1. In an ovenproof skillet, heat two tablespoons cooking oil over medium-high until very hot. Add the pork tenderloin and cook for 3-4 minutes per side until well-seared all over.
2. Transfer to the oven for 12-15 minutes or until an instant-read thermometer reaches 140-145ºF for medium rare. Remove from the oven and rest for 5 minutes before slicing.
**Prepare the dressing:**
1. As the pork and carrots are roasting, combine the lemon juice and zest with the remaining extra-virgin olive oil, sugar, and mustard. Whisk until smooth.
2. Gently fold in the mint leaves. Taste and season with salt and pepper and set aside.
**To serve:**
1. Divide the arugula between bowls and drizzle lightly with half the dressing. Arrange the sliced pork tenderloin and roasted carrots on top and arrange the torn mozzarella around the dish. Drizzle the remaining lemon-mint dressing over the entire plate. Enjoy!