Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Oh the carrots in the recipes. . . so good. Not to say that the pork wasn’t good, but the carrots. . . they were the stars of this dish. It should be noted that they definitely do not need to be roasted as long as the recipe calls for. The carrots probably need about 10 minutes more than the pork (depending on how small you cut them), which you can let happen while the pork is resting and you’re slicing it up. You just want a little bit of caramelization and you’re golden (pun intended). I do not recommend using bagged baby carrots as they are dipped in bleach to preserve their color longer. Yum. We all need some extra bleach in our diets, right? (Stupid processed foods that we don’t even realize are processed.) That and baby carrots are really grown up carrots just shaved down to a cute size. Unnecessary waste of carrot much? I think so.

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

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2 Comments

  1. Posted April 16, 2009 at 8:26 am | Permalink | Reply

    Looks good! And I had no idea about the bagged carrots! Gross! …although when we lived in Mexico we had to wash all of our fruit and veggies in a bleach wash so we wouldn’t get sick, so maybe it’s not as gross as I was initially thinking, but still probably something to avoid!

  2. jownby
    Posted April 16, 2009 at 8:32 am | Permalink | Reply

    Looks great! I saw a special on those baby carrots, and I’ve stopped buying them too!! They try to make them irresistable though by putting them in your face usually with a really good sale price!

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