Roast Pork Tenderloin with Carrot Salad

Name: Roast Pork Tenderloin with Carrot Salad
Yield: Serves 4
Ingredients: 1 teaspoon, table salt; 1/2 teaspoon, black pepper; 1 1/2 teaspoons, ground cumin; 32 ounces, pork tenderloins (2 loins, 16-ounces each), trimmed; 1 tablespoon, extra-virgin olive oil; 1/2 cup additional, extra-virgin olive oil; 2 tablespoons, lemon juice; 1/4 teaspoon, cayenne pepper; 1 pound, carrots, peeled and shredded; 14 ounces can, chickpeas (1 can), rinsed; 2 ounces, baby arugula (2 cups), roughly chopped

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Appears in Cook's Country June/July 2013

Main Courses

Pork

Weeknight

Roast pork is notoriously dry and bland, but it doesn't have to be.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

By finishing the tenderloin on a wire rack in the oven, we ensure that it cooks evenly all around.

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