Ingredients
Spice Mix:
1 tsp cinnamon
1 tsp cumin
1 tsp chili powder
1 tsp salt
Marinade:
½ cup honey
½ cup balsamic vinegar
1 Tbsp siracha sauce (or hot sauce – maybe not quite as much)
1 Tbsp grate ginger (or the kind in the tube from produce section in grocery)
2 cloves garlic, minced
1 ½ - 2 lb pork tenderloin
1 Tbsp olive oil
5 large carrots, peeled and cut in large chunks (or bagged pre-cut)
(See above for spinach trick – requires one bag spinach)
Directions
Preheat oven to 350 degrees.
Combine ingredients for marinade. (Can do ahead of time.)
Combine spice mixture and rub over pork. (Can do ahead of time and refrigerate.)
Heat an oven proof skillet with olive oil over high heat.
Brown pork on all sides – about 2 minutes a side.
Add carrots to the same skillet and spoon about 1/3 of glaze mixture over the pork – spooning a little over carrots.
Bake for 15 minutes, remove skillet from oven and spoon about ½ of remaining glaze over the pork.
Bake another 5 to 10 minutes (Just check for doneness by slicing into it – a little pink is okay – it will continue to cook.)
Remove pork and carrots to cutting board and cover with last bit of glaze.
If desired – wilt spinach in hot skillet.
Slice pork and serve with carrots.