Grilled Pork Tenderloin with Carrots and Chermoula

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  3 tsp 3 Teaspoons Kosher Salt, Plus More To Taste
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  1 tbsp Paprika, Ground
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  2 tsp 2 teaspoons freshly cracked black pepper
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  1 tbsp Garlic powder
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  2.5 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  1.5 lbs Carrots
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Cilantro, Fresh
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  2 tbsp Mint, Fresh
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  1 tsp Cumin, Ground
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  2 Garlic(6g)
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  1 tbsp Lemon Juice, Fresh

Instructions

1. 1In a small bowl, combine the paprika, ground garlic powder, and ground cumin to create the dry spice blend.
2. 2Rub the pork tenderloin all over with three-quarters of the spice mixture, coating evenly on all sides.
3. 3Toss the carrots with olive oil and the remaining spice mixture in a large bowl until fully coated.
4. 4Heat a grill or grill pan over medium-high heat until hot. Place the pork on the grill and cook 4 minutes per side until charred, then continue cooking and turning occasionally until an instant-read thermometer inserted into the thickest part reads 145°F, about 12 minutes more. Simultaneously, place the carrots on the grill and cook, turning occasionally, until tender and caramelized, about 7–8 minutes.
5. 5While the pork and carrots cook, combine the remaining olive oil, fresh cilantro, fresh mint, fresh garlic, fresh lemon juice, and remaining salt in a small bowl to make the chermoula sauce. Taste and adjust salt as needed.
6. 6Remove the pork from heat and rest for 5 minutes, then thinly slice against the grain.
7. 7Divide the sliced pork, roasted carrots, and chermoula sauce evenly into 10 airtight containers while hot, drizzling the sauce over each portion.
8. 8Cool to room temperature before sealing and refrigerating for up to 4 days.