SPICE-RUBBED PORK TENDERLOIN WITH ROASTED BABY CARROTS

INGREDIENTS

Carrots

• 2 lbs baby carrots
• 2 tbsp water
• 1 tbsp extra-virgin olive oil
• 1 tbsp butter, diced
• 2 garlic cloves, thinly sliced
• 1 small jalapeño seeded, coarsely chopped
• 1 tsp honey
• 1/2 tsp ancho chile powder
• 1/2 tsp ground cumin
• 1/4 tsp coarse kosher salt

Pork

• 2-1 to 1 1/4 lb pork tenderloins
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp ancho chile powder
• 1 tsp smoked paprika, sometimes called Pimenton

Dulce

• 1 tsp coarse kosher salt
• 1 tbsp extra-virgin olive oil

PREPARATION

• Whisk carrot ingredients in small bowl; pour over carrots and toss to coat. Roast carrot mixture, covered with foil on large rimmed baking sheet, at 400 degrees until just tender, about 30 minutes.
• For pork, 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. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until 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.
• Transfer pork to work surface. Cut crosswise into 1/2- inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling with pan juices.