Pork Tenderloin and Roasted Carrots with Harissa Dip | The Olive Press

Ingredients

• 4 Tbsp The Olive Press Robust Master Blend Extra Virgin Olive Oil
• 2 tsp oregano
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• Salt and pepper to taste
• 3 Tbsp The Olive Press Medium Master Blend Extra Virgin Olive Oil
• 2 lbs small carrots
• 1 Tbsp sugar
• 1 tsp mustard powder
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/2 cup greek plain yogurt
• 1 Tbsp harissa powder
• 2 tsp thyme
• 2 tsp lemon juice