1. Position racks evenly in oven and preheat to 425 degrees F. Spray 2 baking sheets with cooking spray. Spread carrots on one pan. Drizzle with 3 tsp. of the oil and stir to coat. Roast until tender, about 30 minutes, stirring carrots halfway through.

2. If using teabags, cut open; pour tea into a small bowl. Add garlic, lemon zest, fennel seeds, salt, and pepper, and mix well. Rub mixture all over pork.

3. In a large nonstick skillet, heat remaining 1 tsp. oil over medium-high heat and brown both sides of the tenderloins, about 3 to 4 minutes total. (If this can't be done in one pan, brown one pork tenderloin after the other.) Transfer pork to second baking sheet. Roast in same oven as the carrots, on the other rack, until a thermometer inserted into the thickest part of the pork registers 145 degrees F, about 15 to 18 minutes.

4. Let pork rest for 5 minutes, then cut into 1/2- to 3/4-inch-thick slices and transfer to a serving platter. Transfer carrots to a bowl, toss with lemon juice and cilantro, and arrange on platter. Serve.

Source: Hannaford fresh Magazine, March - April 2015