PORK Rub 2 1-1/4-pound pork tenderloins w/ combined 2 tea ea dried oregano, ground cumin, tea ea ancho chile powder, smoked paprika, coarse salt, tbl evo. Saute pork in heated skillet; brown all sides 5 min. Nestle pork among carrots in single layer around pork on sheetpan. Roast uncovered to 145°F internal 18 min. Let rest 5-10 minutes. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzlie w/ pan juices.
CARROTS Arrange on rimmed sheetpan 2 lb garden baby carrots w/ 1/2" green tops attached. Pour over combined 2 tbl ea water, evo, diced butter, 2 garlic cloves, thinly sliced, chp small red jalapeño, tea honey, 1/2 tea ancho chile powder, 1/2 tea ground cumin, 1/4 tea coarse salt; toss to coat. Foil tightly. Roast just tender 400 deg 30 min.