Roast Pork Tenderloin with Carrot Salad
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
Instructions
Roast Pork Tenderloin with Carrot Salad serves 4 original recipe by America's Test Kitchen.
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