Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
Photo by Lisa Hubbard

Ingredients

  • ½ teaspoon ancho chile powder*
  • 1 teaspoon ancho chile powder
  • 2 teaspoons dried oregano
  • 1 teaspoon honey
  • 1 small jalapeño (preferably red)
  • 2 pounds baby carrots
  • ¼ teaspoon coarse kosher salt
  • + 10 more ingredients
    • 1 teaspoon smoked paprika**
    • ½ teaspoon ground cumin
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon butter
    • 2 tablespoons water
    • 2 teaspoons ground cumin
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon coarse kosher salt
    • 2 cloves garlic
    • 2 1-to 1 1/4-pound pork tenderloins

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. Preheat ...

View full recipe at Epicurious

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