Spice-Rubbed Pork Tenderloin With Baby Carrots

The carrots scrubbed, seasoned, and ready for the oven.

One of the two tenderloins seasoned The tenderloins browned and ready for the oven Sunday Dinner Is Ready.

I posted the recipe for the Spice-Rubbed Pork Tenderloin With Roasted Baby Carrots on Saturday which I found in the current Bon Appetit magazine. My husband has a very versatile palate and enjoys variety with his diet. I always feel safe experimenting with a new recipe. His comment on dinner was the carrots were much better roasted than boiled carrots and the meat was seasoned wonderfully. We both agreed that the meat needed a little more salt for seasoning.

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For those unfamiliar with cooking a pork tenderloin, be certain to "peel" the silvery broad ligament with the blade of a very sharp knife. That is a very tough skin which is not edible. You wont be unhappy with the results of this recipe.