NYT Cooking (w/ my suggestions): Glazed Pork Tenderloin w/ Gingery Carrots

Basic recipe (via NYT Cooking): I've been making this about once monthly for a while now for Sunday dinner. It's a good 'un! I've done this with both pork tenderloin as instructed and also good ol' straight up pork loin (trimming excess fat before cooking and adding ~10 mins. to the cook time).

Suggestions for linked recipe:

• - Steps 1 & 2: Add a few dashes of fish sauce to the marinade. Overnight marination as suggested is the way to go, but absolute minimum should be morning of.

• - End of Step 3: Set pork on a plate to rest once at temperature, loosely covered. Oven turned off (or dialed down to 325 if pan juices need to be reduced a bit more), throw into the baking dish 1/2 a diced white onion, 2-3 diced bell peppers and the white/light green parts of a thinly-sliced bunch of scallions (saving the dark green slices for garnishing as the recipe suggests). Return the baking dish to the still-hot oven while the meat rests so the veg and pan juices get about 15 mins. of socializing time, then to be spooned nice and warm over the meat once sliced. Keep an eye on the vegetables so they don’t get too cooked through (they offer some nice texture to the dish when still a bit crisp).

• - You've gotta have something to sop up those pan juices (free flavor), so serve the tenderloin slices over long grain or sushi rice.

• Side carrots (Step 4 in recipe): I don't love the recipe's approach to preparing the side. That's a skill issue on my part--it's a fine line between getting the carrots tender (yum) versus mushy (8th deadly sin) when boiled, especially if I'm a Sunday martini deep at that point. I've gotta have that 'cronch' factor, so I combine softened butter, grated ginger (or prepared ginger paste) and seasoning in a bowl, socialize all of that together for a bit and then transfer the mixture to a baking sheet and pop it in the oven for ~15-20 mins. or just roast in a hot pan tossing occasionally.