Pan-Roasted Pork Tenderloin with Salsify, Carrots, Chickpeas, and Cranberries

While researching salsify and scorzonera for this book, I came across an intriguing recipe in Marcus Samuelsson’s excellent New American Table. Inspired by his restaurant chef–driven recipe, which pairs poached venison with salsify and carrots and is seasoned with North African flavors, I decided to make a dish more accessible to the home cook. Adapting the recipe, I roasted pork tenderloin in place of the venison and substituted Spanish smoked paprika for the sumac. The delicious re