' Spiced Rubbed Pork Tenderloin with Roasted Carrots - Gregory Graham Wines

Spiced Rubbed Pork Tenderloin with Roasted Carrots

Category : Meats

Ingredients for the Carrots

  • 2 pounds baby carrots
  • 3 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 small jalapeño, seeded, coarsely chopped
  • 1 tablespoon honey
  • 1 teaspoon ancho chili or chipotle chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse kosher salt

Ingredients for the Pork

  • 2 pork tenderloins (1 to 1¼ pounds each)
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon ancho chili or chipotle chili powder
  • 1 teaspoon smoked paprika
  • 2 teaspoon coarse kosher salt
  • 2 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.

For pork:

Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.

Stir oregano, cumin, chili powder, smoked paprika, and 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.


Remove foil from carrots. Nestle pork tenderloins among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 140°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. Pork should still be slightly pink in the center.

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