Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
Carrots
- 2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter, diced
- 2 garlic cloves, thinly sliced
- 1 small jalapeño (preferably red), seeded, coarsely chopped
- 1 teaspoon honey
- 1/2 teaspoon ancho chile powder*
- 1/2 teaspoon ground cumin
- 1/4 teaspoon coarse kosher salt
Pork
- ~1 lb. pork tenderloins
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder ✶
- 3/4 teaspoon smoked paprika
- 1 teaspoon coarse kosher salt
- 1 tablespoon extra-virgin olive oil
✶ We just used dried chili seeds
For carrots:
Preheat oven to 400°F. 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. Roast carrot mixture covered until just tender, about 20 minutes.
DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Toss to coat before continuing.
For pork:
While the carrots are cooking, stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl. Rub mixture all over tenderloin. 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.
Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered at 350°F until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 30 minutes.
Let rest 5 to 10 minutes.
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.
Serves 2.
Source: Epicurious