Recipes and Cooking Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries 4.3 (15) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cook Time: 14 mins Bake Time: 10 mins Total Time: 49 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 1 pound pork tenderloins (455 g), trimmed of fat Kosher salt or fine sea salt 2 pound carrots*, peeled and cut into 2-to 3-inch pieces Freshly ground black pepper 3 tablespoon extra-virgin olive oil ½ cup drained canned chickpeas (85 g), rinsed and blotted dry ½ cup fresh orange juice (120 ml) ½ cup water (120 ml) 2 tablespoon unsweeteend dried cranberries 1 tablespoon firmly packed light brown sugar 1 star anise pod ¼ teaspoon pimentón (Spanish smoked paprika) 1 tablespoon unsalted butter 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh oregano Directions Place rack in center of oven. Preheat oven to 400°F. Season pork generously on all sides with salt and pepper. In a 12-inch ovenproof skillet heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 minutes total. Transfer the pork to a large plate; set aside Add carrots to pan. Cook and stir until browned at the edges, about 5 minutes. Add the chickpeas and 1/2 tsp. salt. Cook for 1 minute more. Using a spatula, make two wide channels through the vegetables. Place pork tenderloins in the channels so they rest directly on the pan surrounded by the carrots. Transfer pan to oven. Roast 10 to 15 minutes or until an instant read thermometer inserted into the center of a tenderloin registers 145ºF. The center should be rosy when cut into with a knife. Transfer the pork to a carving board; tent loosely with aluminum foil. Let rest for 10 minutes. Carefully place the pan with the vegetables over medium heat. Add orange juice, water, cranberries, brown sugar, star anise, and paprika; mix well. Bring to simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in butter, parsley, and oregano. Season to taste with salt. To serve, cut the pork on a slight diagonal into slices 1-inch-thick. Serve with roasted vegetables. * Salisfy, a root vegetable, may be substituted for half of the carrots in this recipe. Rate it Print Nutrition Facts (per serving) 330 Calories 12g Fat 23g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 330 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 98mg 33% Sodium 428mg 19% Total Carbohydrate 23g 8% Total Sugars 12g Protein 32g Vitamin C 17.6mg 88% Calcium 66mg 5% Iron 2.1mg 12% Potassium 959mg 20% Folate, total 33mcg Vitamin B-12 0.6mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.