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Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots


Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots Recipe

Ingredients:
  • 2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 small jalapeo (preferably red), seeded, coarsely chopped
  • 1 teaspoon honey
  • 1/2 teaspoon ancho chile powder*
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coarse kosher salt
  • 2 1-to 1 1/4-pound 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
Directions:
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