Peel, trim, and cut carrot on an angle into 1/4" 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 1/4 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 1/4 tsp. salt to hot pan. Stir occasionally until lightly browned, 2-3 minutes.

Add 1/4 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 1/4 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 1/2" slices.

Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!