I told you that I really like pork! I saw this recipe in the April issue of Bon Appetit and knew I’d have to make it. There are a few reason that I enjoy cooking pork tenderloin-it’s not very expensive, a loin is the perfect size for two ( sometimes with a little leftover) and it cooks quickly, be it on the grill, in the oven or on top of the stove. One more thing-it works well with a variety of seasonings from Asian to Middle Eastern.
porkcarrots

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Carrots
2 pounds baby carrots, peeled, trimmed
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
1 small jalapeno, seeded and coarsely chopped
1 teaspoon honey
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon coarse kosher salt

Pork
2, 1 to 1-1/4 pound pork tenderloins
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon coarse kosher salt
1 tablespoon extra-virgin olive oil

Carrots
Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl and pour over carrots and toss to coat. Cover tightly with aluminum foil.

Pork
Preheat oven to 400 degrees. Roast carrot mixture covered until just tender, about 30 minutes.

On another rimmed baking sheet arrange pork tenderloins. Stir oregano, chile powder, cumin, smoked paprika and 1 tablespoon coarse salt in small bowl. Rub mixture all over tenderloins. Heat oil in large non-stick skillet over medium high heat. Add pork to skillet and cook until browned on all sides.

Remove foil from carrots. Nestle pork among carrots on baking sheet, arrange carrots in single layer around pork. Roast uncovered until instant read thermometer inserted in center of pork registers 145 degrees, stirring carrots occasionally, about 18 minutes. Let rest 5-10 minutes.
Cut into 1/2″ thick slices and serve with carrots. Top with pan juices.
Serves:6

This was such a flavorful dish. While it was in the oven the fragrant spices filled the kitchen and I just knew that we would fall for this dish, and we did! I think next time I might make some couscous to go along with it.