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

Name: 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

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Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries. Discover our recipe rated 4.2/5 by 10 members.

Keywords

Pan Roasted Pork Tenderloin with Carrots
Chickpeas
and Cranberries
recipe
chickpea
pork
Pork tenderloin
carrot
Fruits
Vegetables and Other Produce
Main Ingredients
vegetable
Meat & Poultry
Bean and Pea

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