Ingredients
- 2 lb Baby Carrots peeled, trimmed, leaving 1/2 inch of green tops attached
- 2 tbsp Water
- 1 tbsp Olive Oil, Extra-Virgin
- 1 tbsp Butter, Unsalted diced
- 2 cloves Garlic thinly sliced
- 1 medium Jalapeno, Red seeded, coarsely chopped
- 1 tsp Honey
1/2 tsp Ancho Chile Powder1/2 tsp Cumin, ground1/4 tsp Kosher Salt- 2
1/4 lb Pork Tenderloin - 2 tsp Dried Oregano
- 2 tsp Cumin, ground
- 1 tsp Ancho Chile Powder
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 1 tsp Olive Oil, Extra-Virgin
Carrots
Pork
Steps
- 1 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.
- 2 For pork: Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
- 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.
- 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.
- 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.