Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries

Name: Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries
Yield: 6 servings
Ingredients: 2 1 pounds pork tenderloins (455 g), trimmed of fat; Kosher salt or fine sea salt; 2 pounds carrots*, peeled and cut into 2-to 3-inch pieces; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1/2 cup drained canned chickpeas (85 g), rinsed and blotted dry; 1/2 cup fresh orange juice (120 ml); 1/2 cup water (120 ml); 2 tablespoons unsweeteend dried cranberries; 1 tablespoon firmly packed light brown sugar; 1 star anise pod; 1/4 teaspoon pimenton (Spanish smoked paprika); 1 tablespoon unsalted butter; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh oregano

Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries was pinched from <a href="http://www.bhg.com/recipe/pan-roasted-pork-tenderloin-with-carrots-chickpeas-and-cranberries/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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2 1 pounds pork tenderloins (455 g), trimmed of fat

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Kosher salt or fine sea salt

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2 pounds carrots*, peeled and cut into 2-to 3-inch pieces

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Freshly ground black pepper

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3 tablespoons extra-virgin olive oil

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1/2 cup drained canned chickpeas (85 g), rinsed and blotted dry

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1/2 cup fresh orange juice (120 ml)

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1/2 cup water (120 ml)

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2 tablespoons unsweeteend dried cranberries

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1 tablespoon firmly packed light brown sugar

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1 star anise pod

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1/4 teaspoon pimenton (Spanish smoked paprika)

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1 tablespoon unsalted butter

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1 tablespoon finely chopped fresh flat-leaf parsley

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1 tablespoon finely chopped fresh oregano

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