Spice-Rubbed Pork Tenderloin With Roasted Baby Carrots |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Bon Appetit. Ingredients:
2 lbs baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached |
2 tablespoons water |
1 tablespoon extra virgin olive oil |
1 tablespoon butter, diced |
2 garlic cloves, thinly sliced |
1 small jalapeno, seeded, coarsely chopped (preferably red) |
1 teaspoon honey |
1/2 teaspoon dried ancho chile powder |
1/2 teaspoon ground cumin |
1/4 teaspoon coarse kosher salt |
2 1/2 lbs pork tenderloin |
2 teaspoons dried oregano |
2 teaspoons ground cumin |
1 teaspoon dried ancho chile powder |
1 teaspoon smoked paprika |
1 teaspoon coarse kosher salt |
1 tablespoon extra virgin olive oil |
Directions:
1. Carrots.
2. 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.
3. Pork.
4. Preheat oven to 400°F Roast carrot mixture covered until just tender, about 30 minutes.
5. 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.
6. 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.
7. 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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