Seared Pork with Glazed Carrots

Tender boneless pork loin, quickly seared to perfection and served alongside sweet and savory glazed baby carrots and fluffy white rice for a comforting and satisfying meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy

Dietary

• Nut-Free
• Egg-Free
• Gluten-Free
• High-Protein

Tags

• sauté
• quick
• comfort food
• savory
• sweet
• kid-friendly

Ingredients

• 2 pound boneless pork loin (1-inch thick)
• 1 tablespoon olive oil
• 1.5 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 2 pound baby carrots
• 2 tablespoon butter
• 0.25 cup light brown sugar
• 0.5 cup chicken broth
• 2 cup white rice (uncooked)

Instructions

1. Prepare the white rice according to package directions. Keep warm.
2. Pat the pork loin dry. Season both sides with garlic powder, onion powder, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add pork and sear for 4-6 minutes per side, until golden brown and cooked through (internal temperature 145°F). Remove pork from skillet and set aside on a plate to rest.
4. In the same skillet, melt butter over medium heat. Add baby carrots and cook for 5 minutes, stirring occasionally, until slightly tender.
5. Stir in light brown sugar and chicken broth. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the carrots are tender and coated in a shiny glaze.
6. Slice the rested pork loin and serve immediately with the glazed carrots and cooked white rice.

Notes

Allow the pork to rest for a few minutes before slicing to keep it juicy. Any leftover glazed carrots are delicious served cold or reheated.

Nutrition (per serving)

• Calories: 550
• Protein: 38 g
• Carbohydrates: 48 g
• Fat: 23.5 g
• Fiber: 4 g
• Sodium: 650 mg
• Saturated Fat: 9.5 g
• Sugar: 14 g
• Cholesterol: 110 mg