Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Ingredients

• 1 teaspoon ancho chile powder 
• 2 pounds baby carrots green trimmed peeled
• 1 tablespoon butter diced
• 1 teaspoon coarse kosher salt 
• 2  garlic cloves thinly sliced
• 2 teaspoons ground cumin 
• 1 teaspoon honey 
• 1 tablespoon olive oil extra-virgin
• 2 teaspoons oregano dried
• 2 pound pork tenderloins 
• 1 small jalapeño red seeded coarsely chopped (preferably )
• 1 teaspoon paprika smoked
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• aluminum foil

Directions

1. Arrange carrots on largerimmed baking sheet.
2. Whisk 2 tablespoonswater and all remaining ingredients insmall bowl; pour over carrots and toss tocoat. Cover tightly with heavy-duty foil.DO AHEAD: Can be made 2 hours ahead.
3. Letstand at room temperature. Toss to coatbefore continuing.
4. Preheat oven to 400°F. Roastcarrot mixture covered until just tender,about 30 minutes.
5. Meanwhile, arrange pork tenderloinson another rimmed baking sheet. Stiroregano, cumin, chile powder, smokedpaprika, and 1 teaspoon coarse salt in smallbowl; rub mixture all over tenderloins.
6. Heat oil in heavy large nonstick skillet overmedium-high heat.
7. Add pork to skillet andcook until browned on all sides, about 5minutes. Return to rimmed baking sheet.
8. Remove foil from carrots. Nestle porkamong carrots on baking sheet, arrangingcarrots in single layer around pork. Roastuncovered until instant-read thermometerinserted into center of pork registers 145°F,stirring carrots occasionally if beginningto caramelize, about 18 minutes.
9. Let rest5 to 10 minutes.
10. Transfer pork to work surface.
11. Cutcrosswise into 1/2-inch-thick slices. Arrangecarrots on platter. Top with pork slices,drizzling any pan juices over.
12. * Available in the spice section of manysupermarkets and at Latin markets.
13. ** Sometimes labeled Pimentón Dulce orPimentón de La Vera Dulce; available atsome supermarkets, at specialty foodsstores, and from tienda.com.