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