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Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

spice rubbed pork tenderloi Spice Rubbed Pork Tenderloin with Roasted Baby Carrots

Spice Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • CARROTS:
  • 2 pounds baby carrots
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon honey
  • ½ teaspoon ancho chile powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • PORK;
  • 2 1-1¼ pound pork tenderloin
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil

Instructions
  1. CARROTS:
  2. Whisk 2 tablespoons water and remaining ingredients in small bowl; pour over carrots and toss to coat. Arrange carrots on large rimmed baking sheet. Cover tightly with heavy-duty foil.
  3. FOR PORK:
  4. Preheat oven to 400°. Roast carrot mixture covered until just tender, about 30 minutes.
  5. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon kosher salt in small bowl; rub mixture all over tenderloins. Heat oil in large nonstick skillet over medium high heat. Add pork to skillet and cook until browned on all sides.
  6. Remove foil from carrots. Nestle pork among carrots on baking sheet. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°, about 20 minutes. Let rest 5 to 10 minutes and slice into ¼ inch slices. Arrange carrots on plate with pork and drizzle with pan juices.

Category: Main Dish, Pork

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