Ingredients

• 2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
• 2 tablespoons water
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter, diced
• 2 garlic cloves, thinly sliced
• 1 small jalapeño (preferably red), seeded, coarsely chopped
• 1 teaspoon honey
• 1/2 teaspoon ancho chile powder*
• 1/2 teaspoon ground cumin
• 1/4 teaspoon coarse kosher salt
• 2 1-to 1 1/4-pound pork tenderloins
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon ancho chile powder
• 1 teaspoon smoked paprika**
• 1 teaspoon coarse kosher salt
• 1 tablespoon extra-virgin olive oil

Instructions

1. 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.
2. 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.
3. Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
4. 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.
5. 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.
6. 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.
7. Available in the spice section of many supermarkets and at Latin markets. ** Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
8. Available in the spice section of many supermarkets and at Latin markets.
9. ** Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.