Spice Rubbed Pork Tenderloin With Roasted Baby Carrots

65 minutes Prep: 10 minutes Cook: 55 minutes

129 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients


For the carrots:
2	pounds	baby carrots	peeled, trimmed, leaving 1/2 inch of green tops attached
2	tablespoons	water
1	tablespoon	olive oil, extra-virgin
1	tablespoon	butter	diced
2	cloves	garlic	thinly sliced
1	small	jalapeno pepper	seeded, coarsely chopped
1	teaspoon	honey
1/2	teaspoon	ancho powder
1/2	teaspoon	cumin	ground
1/4	teaspoon	kosher salt	coarse

For the pork:
2	each	pork tenderloin	each about 1 pound
2	teaspoons	oregano	dried
2	teaspoons	cumin	ground
1	teaspoon	ancho powder
1	teaspoon	paprika	smoked
1	teaspoon	kosher salt	coarse
1	tablespoon	olive oil, extra-virgin

Directions

For carrots:

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 hours ahead.

Let stand at room temperature.

Toss to coat before continuing.

For pork:

Preheat oven to 400°F.

Roast carrot mixture covered until just tender, about 30 minutes.

Meanwhile, arrange pork tenderloins on another rimmed baking sheet.

Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse 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.

Remove foil from carrots.

Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork.

Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 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.

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Nutrition Facts

Serving Size 169g

Amount per Serving

Calories 129 47% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 627mg	26%
Total Carbohydrate 17.0g	6%
Dietary Fiber 6.0g	23%
Sugars 8.0g
Protein 2.0g	4%

Vitamin A	440%		Vitamin C	9%
Calcium	7%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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