Spice-rubbed pork tenderloin with roasted baby carrots from Bon Appétit Magazine, April 2009 (page 95) by Molly Stevens

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Notes about this recipe

  • tmitra on March 29, 2021

    I would not make this again, but for reference, I roasted the carrots uncovered for 15 minutes, then with the pork for another 22 minutes or so (I did not brown the pork before roasting it, and I took it out at 135 degrees). This worked well in terms of the softness of the carrots.

  • LouiseQuasiChef on May 06, 2020

    The carrots: poor technique but pretty good spice mixture that I cooked to go with the pork. Next time I will shorten the covered roasting time because I found the carrots were soft when I uncovered to then start the roasting time, which is not what I was going for. I did not have ancho chile powder so I substituted chipotle salt for the heat. This could be simplified with just: garlic, jalapeño, honey and red pepper flakes.

  • LouiseQuasiChef on May 06, 2020

    This is a good spice blend to jazz up pork tenderloin: oregano, cumin, salt, ancho chile powder and smoked paprika. I substituted hot smoked paprika for the chile powder and mild paprika, and -- oops -- added olive oil to the spice mixture before rubbing onto the pork, which in the end seems like a good idea. I applied the spice blend an hour in advance of cooking. leaving pork out to come to room temp before cooking. I'd make again.

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