Bon Appetit Spice-Rubbed Pork Tenderloin with Roasted Carrots

So I did it. I made a recipe from this month's Bon Appetit! *dances around*

I pretty much followed it as written, except I took the pan I seared the pork in and put that right in the oven, and left the carrots separate on their own sheet pan. I also reduced down some balsamic vinegar with some orange peel and agave nectar for a sauce.

There's really not much else to say: this meal was fabulous.