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Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Molly Stevens
  • minutes
  • Serves 6

INGREDIENTS

2 lb

Pork tenderloins

2

lbs Baby carrots

2

Garlic cloves

1

Jalapeno, small

2 tsp

Oregano, dried

1 tsp

Honey

1 1/2 tsp

Ancho chile powder

1 1/4 tsp

Kosher salt, coarse

1 tsp

Paprika, smoked

2 tbsp

Olive oil, extra-virgin

2 1/2 tsp

Cumin, ground

1 tbsp

Butter

2 tbsp

Water