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Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
Photo by Lisa Hubbard
https://www.bonappetit.com/recipe/spice-rubbed-pork-tenderloin-roasted-baby-carrots
1 hour
6 servings
Main Dish
5(1)
295 cal/serving
jdelaney72
This pork roast recipe utilizes a rub with the perfect balance of oregano, cumin, chile powder, and paprika. Serve with caramelized baby carrots alongside for a decadent dinner. Pork tenderloin goes perfectly with sweet baby carrots. The bags of machine-cut "baby" carrots contain too much moisture and won't roast nicely. Instead, use true baby carrots or larger carrots cut into long, slender fingers about the size of young carrots. Recipe by Molly Stevens Also at epicurious.com
Ingredients
    Carrots
  1. 2lb (907.2glb -> g) Baby Carrots peeled, trimmed, leaving 1/2 inch of green tops attached
  2. 2tbsp (≈29.6gestimated from: Water, tap, municipal [fl oz]) Water
  3. 1tbsp (≈13.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil, Extra-Virgin
  4. 1tbsp (≈14.2gestimated from: Butter, without salt [tbsp]) Butter, Unsalted diced
  5. 2cloves (≈6gestimated from: Garlic, raw [clove]) Garlic thinly sliced
  6. 1medium (≈14gestimated from: Peppers, jalapeno, raw [pepper]) Jalapeno, Red seeded, coarsely chopped
  7. 1tsp (≈7.1gestimated from: Honey [cup]) Honey
  8. 1/2tsp (≈1.4gestimated from: Spices, chili powder [tsp]) Ancho Chile Powder
  9. 1/2tsp (≈1.1gestimated from: Spices, cumin seed [tsp, whole]) Cumin, ground
  10. 1/4tsp (≈0.7gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
    11. Pork
  11. 2 1/4lb (1020.6glb -> g) Pork Tenderloin
  12. 2tsp (≈3.6gestimated from: Spices, oregano, dried [tsp, ground]) Dried Oregano
  13. 2tsp (≈4.2gestimated from: Spices, cumin seed [tsp, whole]) Cumin, ground
  14. 1tsp (≈2.7gestimated from: Spices, chili powder [tsp]) Ancho Chile Powder
  15. 1tsp (≈2.3gestimated from: Spices, paprika [tsp]) Smoked Paprika
  16. 1tsp (≈2.9gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
  17. 1tsp (≈4.5gestimated from: Oil, olive, salad or cooking [tsp]) Olive Oil, Extra-Virgin
Steps
  1. 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. 2 For pork: Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
  3. 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. 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. 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.
https://cloudcookbook.jeffdelaney.com/recipes/318