Spiced Rubbed Pork Tenderloin With Roasted Baby Carrots
Makes 6 servings
Carrots:
2 pounds 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 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
.
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 1/2-inch-thick slices.
Arrange carrots on platter. Top with pork slices, drizzling any pan juices
over.