Hoisin-lime glazed pork tenderloin with sauteed carrots

I'm a big fan of pork tenderloin. I love how tender and lean it is, as well as its versatility. Like a boneless chicken breast, it can be flavoured a thousand different ways from Latin-inspired dry rubs to fruit-based glazes to Asian-inspired flavours. On thus particular day, I glazed it with a mixture of equal parts Hoisin sauce and fresh lime juice. Brushing on the glaze before roasting as well as several times during the roasting period created a dark, rich color and intense sweet, yet tangy flavour. Sauteed carrots flavoured with fresh herbs and a little butter complemented the dish perfectly.