pork for four

while on vacation for memorial day, i became the unofficial cook of the trip for my two brothers and dad. cooking for three boys means a lot more food than i’m used to preparing.

working with what we had in the kitchen, i decided on a roast pork tenderloin. i was able to find a recipe that fit perfectly with what we had available on epicurious.

the original recipe came from bon appetit april 2009: spice-rubbed pork tenderloin with roasted carrots.

i don’t typically cook pork because i find it can be dry, but this recipe was a winner! try it out and let me know what you think!


spice-rubbed pork tenderloin with roasted carrots

serves 4



  • 2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached (or a bag of baby carrots)
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon honey
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coarse kosher salt


  • 2 pound pork tenderloins (1 – 1.25 lb. each)
  • 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
CARROTS : preheat oven to 400°F.
arrange carrots on large rimmed baking sheet. whisk 2 Tbsp water and all remaining ingredients in small bowl; pour over carrots and toss to coat. cover tightly with heavy-duty foil. roast carrots covered until just tender, about 30 minutes.


PORK: meanwhile, stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins.

pork spice rub

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.


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.


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. serve immediately.


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