This oven-baked pork tenderloin foil packet is a streamlined take on the classic meat-and-veg supper, built for busy weeknights but still satisfying enough for a Sunday dinner. Cooking in foil is a technique with roots in campfire and hearth cooking—wrapping food to trap steam and flavor has been done for centuries, whether in parchment in French kitchens or in banana leaves across parts of Asia and Latin America. Here, we borrow that same idea but make it weeknight-friendly: four ingredients, one pan, and almost no cleanup. The pork stays remarkably juicy, the sliced carrots turn sweet and tender in the drippings, and everything quietly takes care of itself in the oven while you set the table or pour a glass of wine.
This pork tenderloin foil packet pairs beautifully with simple, starchy sides that soak up the savory juices. A pot of buttered rice or garlic mashed potatoes works especially well, but you could also lean lighter with a quinoa pilaf or steamed green beans tossed with a little olive oil and lemon. If you like a more rustic, Midwestern-style plate, add a hunk of crusty bread and a crisp green salad with a tangy vinaigrette to balance the richness of the pork. For a slightly more global twist, try serving it alongside roasted Brussels sprouts with balsamic or a cool cucumber salad—both play nicely against the sweetness of the carrots.
4-Ingredient Oven-Baked Pork Tenderloin Foil Packet with Carrots
Servings: 4 servings
Ingredients
1 1/2 to 2 pounds pork tenderloin, trimmed
3 large carrots, peeled and thinly sliced into rounds
2 tablespoons olive oil (or melted butter)
2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, mixed together
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with a large piece of heavy-duty aluminum foil, leaving enough overhang on all sides to fold over and seal into a packet.
Spread the sliced carrots in the center of the foil in an even layer, roughly the length and width of the pork tenderloin. Drizzle 1 tablespoon of the olive oil over the carrots and toss lightly with your hands or a spoon.
Pat the pork tenderloin dry with paper towels. Rub it all over with the remaining 1 tablespoon of olive oil, then sprinkle the mixed salt and pepper evenly over the entire surface, pressing gently so it adheres.
Lay the seasoned pork tenderloin directly on top of the bed of sliced carrots. This allows the carrots to cook in the flavorful juices that render from the meat.
Fold the long sides of the foil up and over the pork, then bring the short ends together and crimp tightly to create a sealed packet. Make sure there are no large gaps so steam stays inside while baking.
Place the foil packet on the prepared baking sheet and transfer to the preheated oven. Bake for 25–30 minutes, or until the internal temperature of the thickest part of the tenderloin reaches 145°F (63°C).
Carefully open the foil packet (watch for hot steam) and, if you’d like a bit more browning, return the open packet to the oven for an additional 5–7 minutes.
Remove from the oven and let the pork rest in the open packet for about 5 minutes. Transfer the tenderloin to a cutting board and slice into medallions. Spoon the carrots and any accumulated juices onto a serving platter, arrange the pork on top, and serve warm.
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