Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
Succulent pork tenderloin coated in a flavorful blend of oregano, cumin, chile powder and smoked paprika, served alongside tender baby carrots roasted with garlic, jalapeño and honey. This dish combines Mexican-inspired spices with perfectly cooked pork and sweet caramelized carrots.
Ingredients
- •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 cloves garlic cloves, thinly sliced
- •1 small small jalapeño (preferably red), seeded, coarsely chopped
- •1 teaspoon honey
- •½ teaspoon ancho chile powder*
- •½ teaspoon ground cumin
- •¼ teaspoon coarse kosher salt
- •2 pound 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
Cooking Instructions
- 1.
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.
10 min
- 2.
Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
30 min
- 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.
10 min
- 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.
28 min
- 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.
5 min
- 6.
Available in the spice section of many supermarkets and at Latin markets.
- 7.
** Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
