Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE CARROTS

  • 2

    lbs baby carrots, peeled, trimmed, leaving ½ in of green tops attached

  • 2

    Tbsp water

  • 1

    Tbsp unsalted butter, diced

  • 2

    garlic cloves, thinly sliced

  • 1

    small jalapeno (preferably red), seeded, coarsely chopped

  • 1

    tsp honey

  • ½

    tsp ancho chile powder

  • ½

    tsp ground cumin

  • ¼

    tsp coarse kosher salt

  • 1

    Tbsp extra-virgin olive oil

  • FOR THE PORK

  • two

    1- to 1¼-lb pork tenderloins

  • 2

    tsp dried oregano

  • 2

    tsp ground cumin

  • 1

    tsp ancho chile powder

  • 1

    tsp smoked paprika

  • 1

    tsp coarse kosher salt

  • 1

    Tbsp extra-virgin olive oil

Directions

1. Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. (Do ahead: can be made 2 hous ahead. Let stand at room temperature. Toss to coat before continuing.) Preheat oven to 400°. Roast carrot mixture, covered, until just tender, about 30 minutes. 2. Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 tsp coarse kosher salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy, large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet. 3. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in a single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes. 4. Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.


Nutrition

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