Spice-Rubbed Pork Tenderloin with Roasted Carrots

I'm crazy about pork tenderloin. It's tender and juicy, easy to prepare, and healthy and lean. The only con? It's not cheap. So it's not for everyday. But if you've never tried to roast (or grill) a pork tenderloin, it's time! I'm always coming across new methods of making it, and this recipe was one of the best. You rub a few smoky spices over the surface of the meat, sear it on the stove to create a lovely crust, and finishing roasting it in the oven. The carrots that accompany it take much longer to cook so they have to be started ahead of time. If you've never tried a golden-sweet roasted carrot, you're  in for a double treat!

In order to properly cook your tenderloin, make sure you have an instant-read meat thermometer. It would be such a shame to overcook this succulent piece of pork. Once the internal temp reaches 145-150 degrees F, remove it from the oven and tent it with aluminum foil. Let it rest for at least 5 minutes before slicing. This step is essential in preventing all the juices from escaping. 

INGREDIENTS
Roasted Carrots:
2 lbs. baby carrots with stems (not the pre-cut packaged kind), peeled and trimmed leaving 1/2-inch of the green top attached
1 Tbsp. extra virgin olive oil
2 Tbsp. water
1 Tbsp. butter, diced
2 garlic cloves, minced or thinly sliced
1 small jalapeno, deveined, seeded, and minced
1 tsp. honey
1/2 tsp. ancho chili powder
1/2 tsp. ground cumin
1/4 tsp. kosher salt

Pork Tenderloin:
2 1-lb. pork tenderloins
2 tsp. dried Mexican oregano
2 tsp. ground cumin
1 tsp. ancho chili powder
1 tsp. smoked paprika
1 tsp. kosher salt
1 Tbsp. extra virgin olive oil

DIRECTIONS
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.

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

3. Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 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.

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. Remove from the oven and let rest 5 to 10 minutes.

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.

Serves 6.

(Adapted from Bon Appetit)