Best 3 Spice Rubbed Pork Tenderloin With Roasted Baby Carrots Recipes

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Embark on a culinary journey with our tantalizing Spice Rubbed Pork Tenderloin accompanied by Roasted Baby Carrots, a symphony of flavors that will dance on your palate. This delectable dish is a harmonious blend of sweet, savory, and aromatic spices, carefully crafted to enhance the tender texture of the pork tenderloin. Alongside the succulent pork, roasted baby carrots emerge from the oven, caramelized and bursting with natural sweetness, providing a vibrant contrast to the richness of the meat. Prepare to indulge in a feast that celebrates the bounty of fresh ingredients and the art of skillful cooking. Discover the culinary secrets behind this irresistible dish as we guide you through each step of the recipe, ensuring a delightful and memorable dining experience.

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PORK TENDERLOIN WITH SEASONED RUB



Pork Tenderloin with Seasoned Rub image

For an elegant main course, try Ellie Krieger's Pork Tenderloin with Seasoned Rub recipe, a succulent roast spiced with cumin and coriander from Food Network.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Steps:

  • Preheat the oven to 450 degrees F.
  • In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
  • In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

SPICE-RUBBED PORK TENDERLOIN WITH ROASTED BABY CARROTS



Spice-Rubbed Pork Tenderloin With Roasted Baby Carrots image

Make and share this Spice-Rubbed Pork Tenderloin With Roasted Baby Carrots recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs 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 jalapeno, seeded, coarsely chopped (preferably red)
1 teaspoon honey
1/2 teaspoon dried ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon coarse kosher salt
2 1/2 lbs pork tenderloin
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon dried ancho chile powder
1 teaspoon smoked paprika
1 teaspoon coarse kosher salt
1 tablespoon extra virgin olive oil

Steps:

  • Carrots.
  • 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.
  • Pork.
  • Preheat oven to 400°F 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 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 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.

Nutrition Facts : Calories 379.9, Fat 17.2, SaturatedFat 5.5, Cholesterol 129.8, Sodium 596.3, Carbohydrate 15.1, Fiber 3.4, Sugar 8.4, Protein 40.2

SPICE-RUBBED PORK TENDERLOIN WITH ROASTED BABY CARROTS



SPICE-RUBBED PORK TENDERLOIN WITH ROASTED BABY CARROTS image

Categories     Pork

Yield 6 servings

Number Of Ingredients 19

Carrots:
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 jalapeño (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
Pork:
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

Steps:

  • For carrots: 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: Preheat oven to 400°F. 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 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 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. * Available in the spice section of many supermarkets and at Latin markets. ** Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

Tips:

  • Choose a good quality pork tenderloin: Look for one that is firm and pink in color.
  • Season the pork tenderloin well: The spice rub in this recipe is a great way to add flavor, but you can also use your favorite seasonings.
  • Cook the pork tenderloin to the proper temperature: Use a meat thermometer to ensure that the internal temperature of the pork tenderloin reaches 145 degrees Fahrenheit.
  • Let the pork tenderloin rest before slicing: This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serve the pork tenderloin with your favorite sides: Roasted baby carrots, mashed potatoes, or a simple green salad are all great options.

Conclusion:

This spice-rubbed pork tenderloin with roasted baby carrots is a delicious and easy-to-make meal that is perfect for any occasion. The pork tenderloin is juicy and flavorful, while the roasted baby carrots are tender and sweet. This dish is sure to be a hit with your family and friends.

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