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Apr 10, 2011 at 02:21PM vs Apr 10, 2011 at 02:25PM
Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
dinner meat pork vegetables
# 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 - 2 1-to 1 1/4-pound pork tenderloins - 2 teaspoons dried oregano - 2 teaspoons ground cumin - 1 teaspoon ancho chile powder* - 1 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 4. Source: [Epicurious](http://www.epicurious.com/recipes/food/reviews/Spice-Rubbed-Pork-Tenderloin-with-Roasted-Baby-Carrots-352090) # 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: - 2 1-to 1 1/4-pound pork tenderloins - 2 teaspoons dried oregano - 2 teaspoons ground cumin - 1 teaspoon ancho chile powder* - 1 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.)