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Recipes
April 2009

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

By Molly StevensPhotography by Lisa Hubbard

3.5

(111)

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This pork roast recipe utilizes a rub with the perfect balance of oregano, cumin, chile powder, and paprika. Serve with caramelized baby carrots alongside for a decadent dinner.

Recipe information

  • Yield

    6 Servings

Ingredients

carrots

2

pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached

2

tablespoons water

1

tablespoon extra-virgin olive oil

1

tablespoon butter, cut into small pieces

2

garlic cloves, thinly sliced

1

small jalapeño (preferably red), seeded, coarsely chopped

1

teaspoon honey

½

teaspoon ancho chile powder

½

teaspoon ground cumin

¼

teaspoon coarse kosher salt

pork

2

1–1¼-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

Need to make a substitution?

Preparation

  1. Carrots

    Step 1

    Arrange carrots 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. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Toss to coat before continuing.

  2. Pork

    Step 2

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

    Step 3

    Meanwhile, arrange pork tenderloins on another rimmed baking sheet. 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. Return to rimmed baking sheet.

    Step 4

    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 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5–10 minutes.

    Step 5

    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.

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