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

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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