• Servings: 6
• 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

1. Carrots:
3. Arrange coarrots on large rimmed baking sheet.
5. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat.
7. Cover tightly with heavy-duty foil. Can be made 2 hours ahead.
9. Pork: Preheat oven to 400F.
11. Roast carrot mixture covered until just tender, about 30 minutes.
13. Meanwhile, arrange pork tenderloins on another rimmed baking sheet.
14. Stir oregano, cumin, chile powder, smoked paprika, and 1 tsp coarse salt in small bowl; rub mixture all over tenderloins.
16. Heat oil in heavy large nonstick skillet over medium-high heat.
18. Add pork to skillet and cook until browned on all sides, about 5 minutes.
20. Return to rimmed baking sheet.
22. Remove foil from carrots.
24. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork.
26. Roast uncovered until instant-read thermometer inserted into center of pork registers 145F, stirring carrots occasionally if beginning to caramelize, about 18 minutes.
28. Let rest 5 to 10 minutes.
30. Transfer pork to work surface.
32. Cut crosswise into 1/2-inch-thick slices.
34. Arrange carrots on platter.
36. Top with pork slices, drizzling any pan juices over.

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