moroccan-spiced pork tenderloin and carrots

Need a simpler sheet-pan meal this week? No prob, skip the pita fries and/or whipped feta! Instead, just make the pork tenderloin and carrots — when they come out of the oven, scatter over top: 4 ounces of crumbled feta, 1/2 cup chopped toasted pistachios, and freshly chopped soft herbs (cilantro, parsley, and/or dill). I wouldn’t hate some chopped dates or yellow raisins on there too. If you want, serve with store-bought labneh, tzatziki, or hummus as your dipping sauce, and just throw the whole pita in the oven to toast it up a bit, or just serve pita chips or naan for your bready thing.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Position one oven rack in the center of the oven and one above it. Preheat oven to 400°F.

Step 2

Remove the stems from 2 bunches of small carrots then cut them in half lengthwise. If you’re using big standard grocery store carrots, you’ll need to cut them in half (or into quarters if they’re really fat!) lengthwise and in half widthwise. Your goal is for them all to be about even size. Place the carrots on your largest rimmed sheet pan. Add 2 pork tenderloins, 3 tablespoons extra-virgin olive oil, 2 tablespoons honey, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons ground cumin, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cinnamon. Use your hands to toss to coat everything evenly in oil and spices.

Step 3

Roast on the center rack for 15 to 20 minutes, until the pork tenderloin reaches an internal temperature of 130°F.

Step 4

Right after you put the pork and carrots in the oven, prep your pita fries: Cut 3 or 4 pita in half, then into 1/2-inch thick strips. Toss on a second sheet pan with 3 or 4 tablespoons extra-virgin olive oil, 1 teaspoon dried dill, 1 teaspoon flaky sea salt, 1/2 teaspoon garlic powder, and the zest of 1/2 lemon. Add the sheet pan to the oven so the pita fries can bake with the pork and carrots for 10 to 15 minutes, until golden brown and toasted on the outside, but still chewy and soft on the inside. Ideally you’ll position the sheet pans side by side on the center rack. If they can’t fit, put the pita on the rack above the pork and carrots.

Step 5

Once the pork has reached 130°F (and you’ve removed the pita fries from the oven), switch the oven to Broil on High and broil the pork and carrots (still on the center rack) for 3 to 5 minutes, until everything gets nice and browned and the pork reaches 140°F.

Step 6

Transfer the pork to a cutting board to rest (the internal temp will continue rising to 145°F as it sits). If your carrots are not fork tender at this point (fork tender means you can easily cut through them with a fork), continue broiling them on the center rack of the oven for a few more minutes (this ensures that they’re not too close to the heat — we want them to brown but not burn). Keep a close eye on them — they can go from being nicely browned to burnt quickly!

Step 7

While the pork and pita are roasting…

Step 8

Make the whipped pistachio feta: In a food processor (ideal) or a blender, blend 1 block of feta cheese (I cut it into quarters before I add it), 1 packed cup fresh cilantro leaves and stems (and a little dill, mint, or basil if you have it), 3/4 cup toasted pistachios, 1/4 cup extra-virgin olive oil, 1/4 cup plain yogurt, 2 peeled garlic cloves, and the juice of 1/2 lemon together until chunky smooth. If you’re using a blender, you can use the tamp (if yours has one!) or a spoon to push and scrape the feta down as needed. Taste. I needed to add about 1/2 teaspoon kosher salt at this point, but this will totally depend on how salty your feta and pistachios are. I love lemon flavor, so I also wound up adding the juice from the other half of the lemon.

Step 9

If you want some greens (I did, and it was excellent): Toss 5 ounces baby arugula, 2 tablespoons extra-virgin olive oil, the juice of 1/2 lemon, lots of shaved Parm, chopped pistachios, and a big pinch of salt and pepper in a serving bowl. Thinly sliced radishes, apple, or snap peas would also be excellent here if you have some!

Step 10

Slice your pork 1/4-inch thick and serve it with lots of whipped pistachio feta, carrots, salad (if you made one), and pita fries!!

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