Pile carrots and these 3 ingredients over pork for a baked dinner I won’t get tired of

Because this recipe is built on a simple foil-packet technique, it’s easy to adapt without losing its weeknight charm. For a slightly sweeter, more aromatic version, swap half of the salt-and-pepper mixture for a tablespoon of your favorite pork seasoning blend or a mix of smoked paprika and garlic powder. A drizzle of honey or maple syrup over the pork before sealing the packet will encourage gentle caramelization and complement the natural sweetness of the carrots. If you’d like more vegetables, tuck thinly sliced onions or small wedges of red potato around the carrots—just keep the pieces small so they cook through in the same amount of time. You can also trade the olive oil for melted butter for a richer flavor, or use a neutral oil and finish the sliced pork with a squeeze of lemon or a splash of soy sauce at the table. The key tips: slice the carrots thinly so they become tender in the same window as the pork, seal the foil tightly to trap steam, and use an instant-read thermometer to avoid overcooking—pork tenderloin is at its best when just blushing at 145°F.