Pork Tenderloin and Carrots with Tangy Romaine Salad

Ingredients

• 1 pound (455 g) carrots, cut into 3-inch (7.5-cm) pieces
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1¼ to 1½ pounds (570 to 680 g) pork tenderloin
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 2 tablespoons fresh lime juice
• 2 romaine hearts, shredded
• ½ cup fresh cilantro leaves, plus more for serving
• ½ cup (65 g) roasted pumpkin seeds, plus more for serving
• 1 avocado, chopped

Instructions

1. Preheat the oven to 425°F (220°C), with a rack positioned in the highest slot.
2. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Season the pork with the chili powder, cumin, 1 teaspoon salt, and ½ teaspoon pepper, then nestle it in the carrots.
3. Roast, tossing the carrots and turning the pork once, until an instant-read thermometer inserted into the center of the pork registers 140°F (60°C), 20 to 26 minutes.
4. Let the pork rest for 10 minutes so the juices redistribute and the temperature reaches 145°F (63°C), then slice.
5. Just before serving, whisk the remaining 2 tablespoons olive oil with the lime juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the romaine, cilantro, and pumpkin seeds and toss to combine. Gently fold in the avocado.
6. Serve the pork and carrots with the salad, sprinkled with more cilantro, pumpkin seeds, and salt.