Name: Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
Yield: 6 Servings
Ingredients: 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; 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

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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 notes