Pork

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2 pork tenderloins (about 1 pound each)

2 tablespoons brown sugar

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon Italian seasoning

1 teaspoon salt

¼ teaspoon pepper (or to taste)

4 tbsp butter (cut into pats)

Chopped parsley (optional, to taste)

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Carrots

1 pound carrots (peeled & cut into sticks or rounds)

3 tablespoons butter

¼ cup brown sugar

1 teaspoon lemon juice

1 pinch cinnamon

Salt & pepper (to taste)

1 tbsp chopped fresh parsley (optional)

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1. Preheat your oven to 400F and move the rack to the middle position.

2. Prep the tenderloins by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Pat the tenderloins dry with paper towel.

3. Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper) to a small bowl and stir together. Coat the tenderloins all over with the spice rub.

4. Add the pork tenderloins to a 9x13 (or similar size) baking dish and place the butter pats on top.

5. Bake, uncovered, for about 25 minutes or until the pork has reached 145F. Let it rest 5-10 minutes before slicing it into medallions so it remains juicy.

6. While the pork bakes, add the carrots to a deep skillet or saucepan. Cover them with water and boil over high heat until tender-crisp. Check after 5 minutes since timing will really depend on how thick the carrots are cut. Keep in mind the carrots will be cooked for a little longer in the next step, so once they're close to desired doneness, drain the water, returning the carrots to the pan.

7. Add the butter, brown sugar, lemon juice, and cinnamon to the pan. Cook over medium heat (or medium-low if it's too hot) for about 5 minutes, or until the sauce has thickened a little bit and the carrots are cooked to your liking.

8. Season carrots with salt & pepper as needed. Serve immediately with some parsley sprinkled over top if you wish.

9. Once the pork is done baking, pour the pan juices over the pork (they're also great over a side dish like mashed potatoes) and sprinkle with chopped parley if desired.