Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Pork

  • 2 pounds baby carrots, peeled, trimmed, leaving½ in of green tops attached

  • 2 tablespoons water

  • 1 tablespoon butter, diced

  • 2 garlic cloves, thinly sliced

  • 1 small jalapeno (preferably red), seeded, coarsely chopped

  • 1 teaspoon honey

  • ½ teaspoon ancho chile powder

  • ½ teaspoon ground cumin

  • ¼ teaspoon coarse kosher salt

  • 1 tablespoon extra-virgin olive oil

  • two 1- to 1 1/4-lb pork tenderloins

  • 2 teaspoons dried oregano

  • 2 teaspoons ground cumin

  • 1 teaspoon ancho chile powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon coarse kosher salt

  • 1 tablespoon extra-virgin olive oil

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 hous ahead. Let stand at room temperature. Toss to coat before continuing.) Preheat oven to 400°. 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 kosher 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 a single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 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.
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