Mix the pumpkin pie spice, 1 tsp cumin, 2 tsp salt and a large pinch of pepper in a small bowl. Rub the spice mix all over the pork tenderloin.
Heat 1 tbsp oil in a large skillet over medium-high heat. When the oil is hot, add the pork tenderloin. Keep the meat in the center of the skillet as you brown it on all sides, about 5 minutes.
While the pork browns, toss the carrots, ginger, lemons, 1 tsp cumin and 1 tsp salt in a medium-sized bowl.
When the pork has browned, place 1 tbsp oil in the skillet to one side of the tenderloin, and then spread the carrot mixture beside the meat.
Cover the skillet and reduce the heat to low, and cook for about 15 minutes, stirring occasionally.
Place the spinach on top of the carrots and cook, covered, for another 5-8 minutes – insert an instant-read thermometer into the thickest part of the pork and it should be about 145ºF (63ºC).
Remove the pork from the heat and let rest for 5 minutes before slicing. Serve with carrots and spinach. ENJOY!