Name: Roast Pork Tenderloin with Carrot Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 1 teaspoon table salt; 1/2 teaspoon black pepper; 1 1/2 teaspoons ground cumin; 32 ounces pork tenderloins (2 loins, 16-ounces each), trimmed; 1 tablespoon extra-virgin olive oil; 1/2 cup additional extra-virgin olive oil; 2 tablespoons lemon juice; 1/4 teaspoon cayenne pepper; 1 pound carrots, peeled and shredded; 14 ounces can chickpeas (1 can), rinsed; 2 ounces baby arugula (2 cups), roughly chopped

Why This Recipe Works

By finishing the tenderloin on a wire rack in the oven, we ensure that it cooks evenly all around.

Before You Begin

You can use lime juice in place of the lemon juice.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet. Combine 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon cumin in bowl. Pat tenderloins dry with paper towels and season with spice mixture.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tenderloins until browned on all sides, 5 to 7 minutes. Transfer tenderloins to wire rack. Roast until meat registers 140 degrees, 15 to 18 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes.

Meanwhile, whisk remaining ½ cup oil, lemon juice, remaining 1 teaspoon cumin, and cayenne together in large bowl. Add carrots, chickpeas, and arugula and toss to combine. Season with salt and pepper to taste. Slice tenderloins and serve with carrot salad.