Pork Tenderloin with Roasted Carrots
By sarascharft
Ingredients
- Carrots:
- 2 pounds baby carrots
- 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
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
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. Let stand at room temperature. Toss to coat before continuing.
Step 2
Pork:
Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
Step 3
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.
Step 4
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.
Step 5
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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