Friday, March 20, 2009

Spice Crusted Pork Tenderloin with Roasted Baby Carrots

Serves 2-3
Adapted from Bon Appétit, April 2009

This is a great dish to serve during the week for a simple dinner or to entertain guests since the oven does most of the work.

1 pound baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
1 tablespoons water
1/2 tablespoon extra-virgin olive oil
1 tablespoon butter, diced
1 garlic clove, thinly sliced
1/2 small jalapeño (preferably red), seeded, coarsely chopped
1/2 teaspoon honey
1/4 teaspoon ancho chile powder
1/4 teaspoon ground cumin
1/8 teaspoon coarse kosher salt

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

· Preheat oven to 400°F.
· Whisk together water, EVOO, butter, garlic, jalapeno, honey, chile powder, cumin, and salt in a med bowl.
· Arrange carrots in a 9 x 13 baking dish and coat with seasoning mixture.
· Cover baking dish with foil and bake for 30 minutes.
· While carrots are baking, make pork seasoning mixture by mixing together oregano, cumin, chile powder, paprika, and salt in a small bowl. Rub pork tenderloin with seasoning.
· Heat a large non-stick skillet over medium heat and add EVOO. Brown pork on all sides about 5 minutes.
· When carrots are ready, remove foil, and nestle pork tenderloin among the carrots. Bake for about 18 minutes or until a meat thermometer inserted in the pork registers 145°F.
· Let pork rest 5-10 minutes before cutting to serve.

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