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Roast Pork Tenderloin with Carrot Romesco
servings
Ingredients
  1. 1/4 cups Pine Nuts
  2. 1 1/2 lb Carrot small; peeled, halved lengthwise if larger
  3. 5 tbsp Olive Oil divided
  4. 1 1/2 lb Pork Tenderloin
  5. 1 small Garlic finely grated
  6. 1/2 tsp Red Pepper Flakes or 1 tsp Aleppo pepper
  7. 2 tbsp Red Wine Vinegar divided
  8. 2 cups Watercress or baby mustard or other spicy greens
Steps
  1. 1 Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.
  2. 2 Increase temperature to 450°F. Toss carrots with 1 tablespoon oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly.
  3. 3 Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, 10–15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°F, 8–10 minutes. Let rest 5 minutes before slicing.
  4. 4 Pulse pine nuts, garlic, and remaining 3 tablespoons oil in a food processor to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 1 tablespoon vinegar, and 1 tablespoon water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.
  5. 5 Toss greens with remaining carrots and remaining 1 tablespoon vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco and salad.