• Cooking Time:
  • Servings: 6
  • Preparation Time:


Pork + me = not so much, but it was such a pretty presentation and hubby loved it, and the carrots were darling and delish.


  • Carrots:
  • 2 lbs baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
  • 2 tablespoons h20
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter, diced
  • 2 garlic gloves, thinly sliced
  • 1 small jalapeno (preferably red), 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-pound pork tenderloins
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp ancho chile powder
  • 1 tsp smoked paprika
  • 1 tsp coarse kosher salt
  • 1 tablespoon extra virgin olive oil


  • Carrots:
  • Arrange coarrots 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. Can be made 2 hours ahead.
  • Pork: Preheat oven to 400F.
  • Roast carrot mixture covered until just tender, about 30 minutes.
  • Meanwhile, arrange pork tenderloins on another rimmed baking sheet.
  • Stir oregano, cumin, chile powder, smoked paprika, and 1 tsp 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.
  • 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 145F, 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 any pan juices over.

Categories: Eastern European 

Author Credit: Molly Stevens

Website Credit: http://www.bonappetit.com/magazine/2009/04/spice_rubbed_pork_tenderloin_with_roasted_baby_carrots

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