Spice Rubbed Pork Tenderloin With Roasted Baby Carrots
.
Yield
6 servingsPrep
10 minCook
55 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
jalapeño pepper
seeded, coarsely chopped |
*
|
| 1 | teaspoon |
honey
|
|
| ½ | teaspoon |
ancho powder
|
* |
| ½ | teaspoon |
cumin
ground |
|
| ¼ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the carrots: | |||
| 907.2 | g |
baby carrots
peeled, trimmed, leaving 1/2 inch of green tops attached |
|
| 3E+1 | ml |
water
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
butter
diced |
|
| 2 | cloves |
garlic
thinly sliced |
|
| 1 | small |
jalapeño pepper
seeded, coarsely chopped |
*
|
| 5 | ml |
honey
|
|
| 2.5 | ml |
ancho powder
|
* |
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
kosher salt
coarse |
|
| For the pork: | |||
| 2 | each |
pork tenderloin
each about 1 pound |
*
|
| 1E+1 | ml |
oregano
dried |
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
ancho powder
|
* |
| 5 | ml |
paprika
smoked |
|
| 5 | ml |
kosher salt
coarse |
|
| 15 | ml |
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 ½-inch-thick slices.
Arrange carrots on platter.
Top with pork slices, drizzling any pan juices over.
