Citrus Mojo Pork Tenderloin

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.

• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes. Remove from oven. • Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add pork;sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to empty side of sheet with carrots. • Return to oven until pork is cooked through and carrots are tender, 12-15 minutes more. • 4 SERVINGS: Use 2 baking sheets; roast carrots on top rack and pork on middle rack.

• While pork and carrots roast, in a small bowl, combine sour cream, mayonnaise, half the cilantro, and a pinch of remaining garlic to taste. Season with salt and pepper.

• In a second small bowl, combine orange juice, stock concentrate, remaining cumin, and ¼ tsp oregano. • Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced shallot; cook until softened, 2-3 minutes. Pour in stock mixture and bring to a boil. Cook until slightly reduced, 2-3 minutes. • Remove pan from heat; stir in 1 TBSP butter and a squeeze of lime juice to taste. Season with salt and pepper. • 4 SERVINGS: Use ½ tsp dried oregano and 2 TBSP butter.