Spice Rubbed Pork Tenderloin With Roasted Baby Carrots

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.