Pan Roasted Pork Tenderloin With Carrots Chickpeas And Cranberries Recipe 465

Steps:

• Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
• Place the tenderloins in the center of the prepared pan and set aside.
• Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
• Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
• While the pork is resting, heat the remaining marinade in the small saucepan.
• Slice the pork and drizzle with the warm marinade.

Steps:

• 1. Place rack in center of oven. Preheat oven to 400 degrees F. 2. Season pork generously on all sides with salt and pepper. In a 12-inch ovenproof skillet heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 minutes total. Transfer the pork to a large plate; set aside 3. Add carrots to pan. Cook and stir until browned at the edges, about 5 minutes. Add the chickpeas and 1/2 tsp. salt. Cook for 1 minute more. Using a spatula, make two wide channels through the vegetables. Place pork tenderloins in the channels so they rest directly on the pan surrounded by the carrots. 4. Transfer pan to oven. Roast 10 to 15 minutes or until an instant read thermometer inserted into the center of a tenderloin registers 145 degrees F. The center should be rosy when cut into with a knife. Transfer the pork to a carving board; tent loosely with aluminum foil. Let rest for 10 minutes. 5. Carefully place the pan with the vegetables over medium heat. Add orange juice, water, cranberries, brown sugar, star anise, and paprika; mix well. Bring to simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in butter, parsley, and oregano. Season to taste with salt. 6. To serve, cut the pork on a slight diagonal into slices 1-inch-thick. Serve with roasted vegetables. from the test kitchen * Salisfy, a root vegetable, may be substituted for half of the carrots in this recipe.

Steps:

• Heat half the dressing in large skillet on medium heat. Add half the meat; cook 2 min. on each side or until each piece is browned on both sides. Transfer to bowl; cover. Repeat with remaining dressing and meat.
• Add carrots and onions to skillet; cook 2 to 3 min. or until crisp-tender, stirring occasionally. Stir in flour and crushed pepper; cook 1 min., stirring constantly. Stir in chickpeas, broth and raisins. Bring to boil. Return meat to skillet; cover. Simmer on low heat 10 min. or until meat is done. Remove from heat.
• Stir in nuts, cilantro and zest. Serve over rice.