Orange-Chili Glazed Pork Tenderloin with Carrot Pesto and Grilled Carrots

Ingredients

for the marinade:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• zest and juice of 1 orange
• 6 garlic cloves, minced
• pinch of salt and freshly ground black pepper

for the pork:

• 1 pork tenderloin (about 1 pound)
• kosher salt & freshly ground black pepper, to taste
• 2 teaspoons chili powder (divided)
• 1 pound carrots, scrubbed and halved lengthwise
• extra virgin olive oil
• garnish: mint leaves and thinly sliced red chili

for the carrot pesto:

• 1/2 cup mint leaves
• 2 garlic cloves
• 1/4 cup toasted walnuts
• drizzle of honey
• zest and juice of 1 orange
• 1/3 cup extra-virgin olive oil (or more)

Instructions

1. Make the marinade: Combine all ingredients in a mason jar and shake well.
2. Pour over pork and let marinate for 2 - 8 hours to infuse with flavor.
3. Remove pork from marinade (discard marinade), then season all over with salt, pepper, and 1 teaspoon chili powder.
4. In a large bowl, toss halved carrots with olive oil, salt, pepper, and remaining teaspoon of chili powder.
5. Grill pork tenderloin and carrots over medium high heat, turning pork once and tossing carrots occasionally.
6. Remove carrots from grill after about 10 minutes, when charred on the outside and tender on the inside.
7. Use an instant-read thermometer to test pork - when it registers 145 (about 16 minutes), transfer to a cutting board and let rest 5 minutes. Cut pork crosswise into 1/2-inch thick slices.
8. Make the pesto: To a blender, add mint, garlic, walnuts, olive oil, honey, zest and juice of orange, and half of the grilled carrots. Blend to a chunky paste.
9. To serve, place a scoop of pesto on each plate, top with a few pork slices, carrots, fresh mint leaves, and sliced chili. Eat!