Peel, trim, and cut carrot on an angle into ¼" slices. Mince cilantro (no need to stem). Mince garlic. Mince chipotle pepper. Wash hands and cutting board after working with pepper. Pat pork tenderloin dry, and season all over with ¼ tsp. salt and seasoning blend.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork tenderloin to hot pan and sear on two “sides” until browned, 3-4 minutes per side. Transfer pork to prepared baking sheet. Reserve pan; no need to wipe clean. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes. Rest roasted pork 5 minutes. While pork roasts, cook carrot.

Return pan used to sear pork to medium heat and add 2 tsp. olive oil. Add carrot and ¼ tsp. salt to hot pan. Stir occasionally until lightly browned, 2-3 minutes. Add ¼ cup water. Cook until water is evaporated and carrots are tender, 3-4 minutes. If carrot needs more time, add 1 tsp. olive oil and cook, 3-5 minutes. Stir in garlic and cook until aromatic, 30-60 seconds. Remove from burner and stir in cilantro.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add tomato paste and half the chipotle pepper to hot pan. Stir constantly until combined, 30 seconds. Stir in cream and ¼ tsp. salt. Bring to a boil. Once boiling, stir occasionally until liquid is reduced by half, 2-3 minutes. Don't be afraid of a little steam; reducing requires heat! Carefully, taste and add more chipotle pepper, if desired. Remove from burner.

If desired, slice rested pork tenderloin into ½" slices. Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!