Spice-Rubbed Pork & Carrots

My sister became vegetarian when she was 15. It was met with disapproval from most of my family and simply incomprehensible to my Italian grandmother. When she turned down the portion of lasagna that was studded with prosciutto, it was as if she stabbed my grandmother in the heart. “But it’s prosciutto!” she pleaded.

My sister turned vegetarian for all the right reasons and I was nine and impressionable, so at one point I wanted to give up on meat too. That decision didn’t last long, however, as I recall being fed meat that very same day and  I remember heavy tears dripping down onto the chicken drumstick I held to my mouth. So now, I still eat chicken, prosciutto and the usual animate living things that end up on one’s plate. But I get them from my favorite butcher who promises me that they once had a happy life before they were slaughtered and cut up.
So here’s some pork from Harry, spice rubbed and roasted with carrots. All that’s missing is  a sauce or a puree of some sort, but weekday dinners remain simple.

Recipe adapted from Bon Appetit
Serves 2-3
1kg carrots, peeled and roll cut into 2cm chunks
1 tbsp olive oil
1 garlic clove, thinly sliced
1 tsp honey
1/2 tsp chili powder
1/2 tsp cumin seeds

500g pork tenderloin
1  tsp dried oregano
1  tsp smoked paprika
1  tsp cumin seeds
1  tsp chili powder
1  tbsp extra virgin olive oil

Preheat oven to 200c/400F

Toss all te ingredients together with the carrots and place into a deep baking dish with a tsp of water. Cover tightly with foil and roast in the oven for about 30 minutes, until tender.

Arrange pork tenderloins in another rimmed baking sheet.  Mix all the other ingredients together and rub the mixture all over the pork.  Heat olive oil in a pan over medium high heat and when hot, sear the pork on all sides, about 5 minutes and return to baking sheet.

Remove the foil from carrots and place them around the pork on the baking sheet in a single layer.  Roast in the oven until instant-read thermometer inserted into center of pork registers 63C/145F, about 15 minutes.

Let rest for 5-10 minutes before carving and serving.

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