Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries Recipe - (4.2/5)

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