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

Main Courses
Pork
Weeknight

Appears in Cook's Country June/July 2013

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

SERVES 4

TIME 30 minutes

Why This Recipe Works

This is a members' feature.