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Pork with Plum Sauce and Cinnamon Roasted Carrots

Food Network Canada

 

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ingredients

Pork

2 1
lb(s) Pork tenderloins, center cut
1
Tbsp vegetable oil
Coarse salt
Freshly ground black pepper

Pork Rub

3
Tbsp blackstrap molasses
1
tsp smoked paprika
Pinch of cayenne pepper
½
tsp black pepper
½
tsp ground cumin
1
lemon zest only

Cinnamon Roasted Carrots

2
bunch baby carrots, washed and peeled
3
cinnamon sticks
1
Tbsp sweet butter
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directions

Step 1

Preheat oven to 375*F (190*C). Place a wire rack on a sheet pan. Rub the pork tenderloins with salt and pepper.

Step 2

In a cast iron frying pan over medum high heat sear the pork tenderloins on all sides until well caramelized, about 4-5 minutes. Remove from the heat and transfer to a clean work surface.

Step 3

Brush with pork rub until well coated, tranfer to the prepared sheet pan and place on the middle rack of the oven.

Step 4

Roast until medium rare, about 6-7 minutes. Remove from the heat, and brush with any remaining pork rub.

Step 5

Loosely cover with foil, reserve and keep warm until needed.

Step 6

In a small saucepan over low heat combine all the pork rub ingredients. Gently simmer until aromatic, about 2-3 minutes. Remove from the heat, transfer to a nonreactive container and cool completely. Refrigerate covered.

Step 7

Preheat oven to 350F.

Step 8

In a small oven proof baking dish combine the carrots, cinnamon sticks and butter. Place on the middle rack of the oven and roast until lightly caramelized, about 20-25 minutes.

Step 9

Remove from the heat and keep warm until needed.

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