Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
If you want to add more gluten free and primal recipes to your recipe box, Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots might be a recipe you should try. This recipe serves 6. One serving contains 285 calories, 33g of protein, and 10g of fat. For $2.06 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up ancho chile powder, water, olive oil, and a few other things to make it today. 233 people have tried and liked this recipe. It is brought to you by Bon Appetit. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 95%, this dish is great. Similar recipes are Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots, Spice-Rubbed Pork Tenderloin With Roasted Baby Carrots, and Spice-Rubbed Pork Tenderloin.
Servings: 6
Ingredients:
½ teaspoon ancho chile powder
1 teaspoon ancho chile powder
2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
1 tablespoon butter, cut into small pieces
¼ teaspoon coarse kosher salt
1 teaspoon coarse kosher salt
2 garlic cloves, thinly sliced
½ teaspoon ground cumin
2 teaspoons ground cumin
1 teaspoon honey
1 tablespoon extra-virgin olive oil
2 teaspoons dried oregano
2 1–1¼-pound pork tenderloins
1 small jalapeño (preferably red), seeded, coarsely chopped
1 teaspoon smoked paprika
2 tablespoons water
Equipment:
baking sheet
bowl
oven
frying pan
kitchen thermometer
aluminum foil
Cooking instruction summary:
Preheat oven to 400F. Roast carrot mixture covered until just tender, about 30 minutes.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.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 145F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 510 minutes.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.
Step by step:
1. Preheat oven to 400F. Roast carrot mixture covered until just tender, about 30 minutes.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.
2. Heat oil in heavy large nonstick skillet over medium-high heat.
3. 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 145F, stirring carrots occasionally if beginning to caramelize, about 18 minutes.
5. Let rest 510 minutes.
6. Transfer pork to work surface.
7. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.
Nutrition Information:
covered percent of daily need
