Spice Rubbed Pork Tenderloin With Roasted Baby Carrots
Submitted by happyzhangbo
Pork tenderloin rubbed with oregano, cumin, ancho chile, and smoked paprika, seared golden then roasted alongside honey-glazed baby carrots with jalapeño and garlic. A smoky, one-pan dinner for six.
YIELD
6 servingsPREP
10 minCOOK
55 minREADY
65 minThis is the kind of dinner that looks restaurant-fancy but plays by weeknight rules.
Two pork tenderloins get coated in a bold spice rub of oregano, cumin, ancho chile powder, and smoked paprika, then seared until crusty on all sides.
Meanwhile, baby carrots roast covered with butter, garlic, jalapeño, honey, and a touch of ancho and cumin until just tender.
Nestle the seared pork right in among those caramelized carrots and let the oven finish the job.
Chef Tips
- Let the pork rest 5 to 10 minutes after roasting. This lets the juices redistribute so every slice stays moist.
- Use an instant-read thermometer and pull the pork at 145 degrees for a blush of pink in the center.
- The carrots can be prepped up to 2 hours ahead and left at room temperature, which makes this a great dinner party option.
- Drizzle the pan juices over the sliced pork before serving. That’s liquid gold right there.
Ingredients
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 ½-inch-thick slices.
Arrange carrots on platter.
Top with pork slices, drizzling any pan juices over.
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