Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

By tamalone

Ingredients

• FOR THE CARROTS
• 2 lbs baby carrots, peeled, trimmed, leaving 1/2 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
• 1/2 tsp ancho chile powder
• 1/2 tsp ground cumin
• 1/4 tsp coarse kosher salt
• 1 Tbsp extra-virgin olive oil
• FOR THE PORK
• two 1- to 1 1/4-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

Preparation

Step 1

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.