A simple spice rub lends tons of flavor to this pork tenderloin served with roasted sweet and spicy carrots and a side of herb rice. It's a classic dinner with a little something for everyone.
Cook rice - If you made rice earlier in the week, skip this step. Use 1 cup dry rice for four servings. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make spice rub - Combine sugar, garlic powder, cumin, paprika and thyme. (Can be done up to 5 days ahead)
Combine oil (just the portion for the veggies), honey and harissa. Toss with carrots and season with some salt and pepper. Spread out into a sheet pan and roast until tender, 20 to 25 minutes, shaking and rotating pan midway through.
While carrots roast, coat pork on all sides with spice rub. Heat a skillet over medium-high heat. Add second part of cooking oil and then pork to heated oil. Sear on both sides for 2 to 3 minutes each, until golden brown. Pour stock or wine into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees. Let rest, covered for 10 minutes.
If you made rice ahead, reheat it briefly in the microwave just to take the chill off. Toss with green onions (both white and green parts), basil and lemon juice. Season with some salt and pepper.
Slice pork and drizzle cooking liquid over the top. Enjoy over rice with carrots on the side!