Pecan Crusted Pork Tenderloin with Honey Glazed Carrots

Preheat the oven to 450 degrees F. Line a baking sheet with non-stick foil.

In a small bowl, mix the breadcrumbs and pecans and set aside.

Pat the pork tenderloin dry with paper towels and season on all sides lightly with salt and pepper.

Heat 2 tablespoons of the oil over medium-high heat in a large ovenproof skillet.

Sear the pork in the skillet until all sides are well browned, about 5-7 minutes total.

Remove the skillet from the heat and transfer the pork to a plate to cool for about 5 minutes.

Spread the top and sides of the pork with the honey mustard, and press the breadcrumb-pecan mixture on top of the mustard coating. Place the pork back in the skillet.

In a large bowl or zipper bag, toss the carrots with the remaining grape seed oil and place them in a single layer on the baking sheet.

Place the pork and carrots in the oven. Roast the pork for 15-20 minutes or until a meat thermometer registers 155 degrees F.

Remove the pork from the oven and let it rest for 5 minutes before slicing.

While the pork is resting, blend the butter and honey thoroughly in a large heatproof bowl.

Remove the carrots from the oven after 20 minutes and place in the bowl with the butter-honey mixture and add the thyme. Toss gently to coat the carrots with the honey-butter mixture.

Slice the pork on the diagonal and fan the slices on a serving platter. Surround the pork with the glazed carrots. Garnish with the thyme sprigs.