Pork tenderloin goes perfectly with sweet baby carrots. The bags of machine-cut "baby" carrots contain too much moisture and wont roast nicely. Instead, use true baby carrots or larger carrots cut into long, slender fingers about the size of young carrots.
Ingredients
6 servings
Carrots:
Pork:
For carrots:
Step 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. DO AHEAD:Can be made 2 hours ahead.Let stand at room temperature. Toss to coat before continuing.
For pork:
Step 2
Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
Step 3
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.
Step 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. Let rest 5 to 10 minutes.
Step 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.
Step 6
- Available in the spice section of many supermarkets and at Latin markets.
Step 7
**Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
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Reviews (98)
Back to TopServed it on a smear of hummus with flatbread -- the whole family enjoyed it. I tested the carrots a few times to be sure not to overcook them: mine took 25 minutes to get soft before I added the pork.
a_usami
1/12/2021
Delicious! However, there is some awkward timing and unnecessary cooking steps. I recommend using a simple plate instead of a second sheet pan and I would cook the carrots for maybe 15 minutes before putting in the pork. Also, make sure that you keep an eye on carmelization. I covered mine very quickly. Next time I may use a cast iron skillet in the oven or a smaller sheet pan to keep the juices enclosed with the veggies.
beachcats
Santa Monica
10/7/2020
So delicious! The ancho chili powder and the smoked paprika gave both the pork and carrots an irresistible, darkly hot flavor. However, it took about HALF the time indicated to roast the carrots and the pork.
Anonymous
Colorado Springs, CO
10/1/2020
Great recipe. Cooked this meal on a weeknight for some friends and everyone raved. The quality of the pork that I got from a local butcher, I believe, was a significant factor in the end result. Of course, there is no substitute for great ingredients. The one thing I did is add some butter and a splash of apple cider vinegar to deglaze the skillet that I used to brown the loin and then strained that sauce to coat the meat and carrots after cooking while the meat rested. Also, I gave a generous sear to each side of the loin for 2 minutes on each exposed side to develop a light, brown crust.
Anonymous
Portland, OR
6/12/2020
This is easy and delicious. Cook the carrots for half the time or they will be mush. Do not skip the jalapeno - it's a great add to the carrots. I tried the rub and the carrots with chicken thighs and that came out great too.
lorig13
NJ
3/10/2019
The pork was fine, but the carrots were the tastiest I have ever had. Really really flavorful.
MauraMcC
Seattle, WA
6/16/2016
A fantastic dish. I've made it over and over for family and for guests. We use regular carrots sliced, and make twice the carrot marinade and add a bunch of small whole (or large chunks of) potatoes. Always a treat. Pork can be cooked on grill, 3 min each of four sides of tenderloin.
Anonymous
Poultney, VT
4/18/2016
Delicious! I'd make this again without hesitation. I would have liked even more carrots.
Kathleen2
Las Vegas, NV
4/18/2016
Quick and easy meal to make. I will add a little more garlic and jalapeño next time.
renofoodie
4/12/2016
I made this twice, the second time on Easter Sunday. I followed the recipe exactly. I also served garlic-mashed potatoes. It was very well received and completely polished off!
拾穗的人
Longmont CO
4/11/2016
晚餐客人带过来三个猪肉十derloins at 4:30 and we had to figure out a quick way to cook them (no time to marinade). This recipe turned out great - really flavorful and tender, and quick. I followed the spice rub exactly and wouldn't change anything. We didn't have any nice carrots, just a half bag of baby carrots, so I just dropped those into the pan after searing the pork to sauté them in the pan juices, and then I put them with the pork to bake. They turned out just fine, and my kids were happy to eat them. We sliced up the left overs on our meat slicer and it made great sandwiches. Will definitely make this again. It was easy and sufficiently impressive for a nice meal.
pmaren
St. Paul, MN
11/27/2015
"arrange pork tenderloins on another rimmed baking sheet." What is the point of using a second pan?
TimHerold
Peoria, IL
1/21/2015
Great flavors - a real crowd pleaser!
diannnka
Grand Rapids, MI
6/7/2013
这是太棒了!我跟着菜谱,智慧h the exception of the carrots; I couldn't find baby carrots, so I used regular carrots and quartered them. They were over-cooked after the initial 30 minutes, so watch them carefully! Otherwise, I really liked this and will make it again.
Anonymous
Chicago
4/15/2013
This was really nice. Except my carrots were overcooked after 30 minutes in the foil. I picked the smallest, skinniest regular sized carrots, cut them in half crosswise then cut the thicker side in half lengthwise. So they were probably too small for the recipe, but I didn't know. I would just keep a closer eye on them next time. The spice level was really nice, and I liked the jalapeno with the carrots. I might double the pork rub as it is written. I only made one pork tenderloin, and I thought the full amount of rub was just enough for that.
lschmidt
Portland, OR
3/7/2013
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