SERVES 4
TOTAL TIME: 40 minutes
Try to use carrots of a similar size so that they cook at the same rate; very large carrots can be quartered lengthwise. You can substitute white wine vinegar for the white balsamic vinegar.
|
1½ |
pounds carrots, peeled and halved lengthwise |
|
¼ |
cup vegetable oil |
|
Salt and pepper |
|
|
1 |
tablespoon packed brown sugar |
|
2½ |
teaspoons smoked paprika |
|
⅛ |
teaspoon ground cinnamon |
|
⅛ |
teaspoon ground allspice |
|
2 |
(1-pound) pork tenderloins, trimmed |
|
2 |
tablespoons white balsamic vinegar |
|
⅓ |
cup raisins |
|
2 |
tablespoons minced fresh parsley |
1. Toss carrots with 1 tablespoon oil in bowl and season with salt and pepper. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through cooking; drain well.
2. Meanwhile, mix sugar, paprika, 1 teaspoon salt, 1 teaspoon pepper, cinnamon, and allspice together in bowl; measure out and reserve 2 teaspoons spice mixture for salad. Pat pork dry with paper towels and rub evenly with remaining spice mixture.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
4. Clean and oil cooking grate. Place pork on grill and cook (covered if using gas), turning as needed, until browned on all sides and pork registers 145 degrees, 12 to 15 minutes. Transfer pork to carving board; tent loosely with aluminum foil and let rest while finishing salad.
5. As pork finishes cooking, place carrots on grill and cook until tender and browned on both sides, 2 to 4 minutes per side; transfer to carving board.
6. Cut carrots into 2-inch pieces. Whisk vinegar and reserved spice mixture together in large bowl, then slowly whisk in remaining 3 tablespoons oil until incorporated. Add carrots, raisins, and parsley and toss to coat; season with salt and pepper to taste. Cut pork into ½-inch thick slices and serve with salad.