Place rack in center of oven. Preheat oven to 400°F.

Season pork generously on all sides with salt and pepper. Set aside. In a 12-inch ovenproof skillet heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 mins. Transfer pork to a large plate; set aside.

Add carrots to pan. Cook and stir until browned at the edges, about 5 mins. Add chickpeas and 1/2 tsp. salt. Cook 1 minute more. Using a spatula, make two wide channels through vegetables. Place pork tenderloins in the channels so they rest directly on the pan surrounded by the carrots.

Transfer pan to oven. Roast 10 to 15 minutes. The center should be rosy when cut into with a knife. Transfer pork to a carving board; tent loosely with foil. Let rest for 10 minutes.

Carefully place the hot pan with the vegetables over medium heat. Add orange juice, water, cranberries, brown sugar, star anise & paprika; mix well. Simmer, stirring occasionally, until sauce is reduced by half, about 3 minutes. Stir in butter, parsley & oregano. Season to taste with salt.

To serve, cut pork on a slight diagonal into 1-inch-thick slices. Serve with roasted vegetables.