• 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



  • 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


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


  • 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.
Syrah, Block 6, Canterbury Vineyard, Sierra Foothills
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