Carrots: 2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
2 tablespoons water 1 small jalapeno (preferably read), seeded, coarsely chopped
1 tablespoon extra-virgin olive oil 1 teaspoon honey
1 tablespoon butter, diced 1/2 teaspoon ancho chile powder*
2 garlic cloves, thinly sliced 1/2 teaspoon gound cumin ¼ teaspoon coarse kosher salt
2 1-to 1 1/4-pound pork tenderloins 1 teaspoon smoked paprika
2 teaspoons dried oregano 1 teaspoon coarse kosher salt
2 teaspoons ground cumin 1 teaspoon extra-virgin olive oil 1 teaspoon ancho chile powder
Preparation 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.
Pair this amazing dish with our featured wineries own Proulx Dimples wine.