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
Details
Servings 6
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.
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