DRY RUBBED PORK TENDERLOIN WITH SPICED, ROASTED PEAS AND CARROTS

Original recipe found on Epicurious.com but like always, I made a few changes..... nice spices and really tender. Don't overcook or you'll lose all of the tenderness (Use your meat thermometer!!!!)

Veggies:
1 pound baby carrots
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon butter, diced
2 garlic cloves, diced
1/2 teaspoon crushed red pepper flakes
1 teaspoon honey
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/42teaspoon salt
1 cup frozen peas

Pork:
1 1-to 1 1/4-pound pork tenderloins
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
1 teaspoon salt
1 tablespoon olive oil

To Prepare:

Preheat oven to 400°F.

For veggies:
Clean and dry carrots and place on rimmed baking sheet. Whisk together remaining ingredients (except peas), pour over carrots and toss to coat. Cover tightly with foil. Roast carrot mixture covered until just tender, about 30 minutes.

Meanwhile combine oregano, cumin, chile powder, paprika, chipotle powder and salt.  Rub mixture all over tenderloin. Heat oil in a cast iron or nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes.

Remove foil from carrots and push carrots to the sides of the sheet.  Place pork among carrots, arranging carrots in single layer around pork.  Pour peas on top of carrots and mix.  Return to oven and roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, about 18 minutes. 

Remove pork from oven and let rest 5 to 10 minutes on cutting board.  Keep veggies in oven without heat (just to keep warm).

Cut pork crosswise into 1/2-inch-thick slices. Arrange veggies on platter. Top with pork slices, drizzling any pan juices over.