Pork Tenderloin with a Seasoned Rub and Roasted Carrots

Pork Loin: An easy meat to cook that tastes like it took a lot more time and effort.

This recipe originates for the Food Network, but the gravy magic is my doing with a little inspiration from one of the comments.

(tastes way better than the cafeteria meal it looks like)

Meat
2 tsp. Ground Oregano
2 tsp. Garlic Powder
2 tsp. Dried Thyme
2 tsp. Ground Coriander
2 tsp. Ground Cumin
2  Pork Loins about 1 lb. each
1 Tbsp. Olive Oil
1 Tbsp. Minced Garlic
Sea Salt
Pepper

Carrots
6-7 Large Carrots, chopped into thirds (microwaved for about 2 minutes prior to cooking)
A little Olive Oil
Sea Salt

Gravy
1.5 C. Chicken Stock
1 Tbsp. Butter
2 Tbsp. Flour
2 tsp. Dijon Mustard
1 tsp. Sugar

Preheat the oven to 450.
In a separate bowl, mix all the spices. Add 2 pinches of sea salt and a couple grinds of pepper. Mix thoroughly.  Pat the tenderloins with a paper towel so they are dry. Then sprinkle the mixture over the pork and press into the meat by hand, so that they are thoroughly coated.

In a large pan, heat a little olive oil and add the minced garlic.  Sauté over medium heat and then add both pork loins (or one at a time if space doesn't allow both). Sear all side of meat, using tongs to turn. This should take bout 10 minutes. Remove from heat. (Don't clean pan)

In a roasting pan create 2 zones with aluminum foil. Add the pork loin on one side and the carrots on the other. Sprinkle the carrots with  olive oil and a little sea salt.

Place on middle shelf in the oven for 30 minutes.

Taking the pan that you cooked the pork in, add the chicken stock and butter and scape the drippings up. Heat over medium heat and add the flour and whisk until it thickens. Add the mustard, sugar and couple grind of pepper and salt.  Add more flour to thicken or more chicken stock to thin, as needed.

After the pork and carrots are done, pull it out and pour the rest of the drippings (about 2 Tbsps.) into the gravy.

Let the pork rest about 5 minutes, cut and serve with the carrots and gravy. I also made some steamed green beans to add some color!

This turned out WAY better than I expected! Incredibly moist and flavorful...but my favorite part was the gravy! I would recommend doubling the gravy recipe and serving the pork and carrots with egg noodles....yum.

-e