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
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.
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.