Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Carrots:

• 2 lbs baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
• 2 tbsp water
• 1 tbsp extra-virgin olive oil
• 1 tbsp butter, diced
• 2 garlic cloves, thinly sliced
• 1 small jalapeño (preferably red), seeded, coarsely chopped
• 1 tsp honey
• 1/2 tsp ancho chile powder
• 1/2 tsp ground cumin
• 1/4 tsp coarse kosher salt

Pork:

• 2 1-to-1.25lb pork tenderloins
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp ancho chile powder
• 1 tsp smoked paprika
• 1 tsp coarse kosher salt
• 1 tbsp extra-virgin olive oil

Carrots:

1. Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
2. Toss to coat before continuing.

Pork:

1. Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
2. Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat.
3. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
4. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
5. Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.