Roast Pork Tenderloin with Carrot Romesco
https://www.bonappetit.com/recipe/roast-pork-tenderloin-with-carrot-romesco
1 hour
4 servings
Main Dish
466 cal/serving
jdelaney72
also at epicurious.com
Ingredients
-
1/4 cups (≈33.8gestimated from: Nuts, pine nuts, dried [cup]) Pine Nuts -
1
1/2 lb (680.4glb -> g) Carrot small; peeled, halved lengthwise if larger - 5tbsp (≈67.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil divided
-
1
1/2 lb (680.4glb -> g) Pork Tenderloin - 1small (≈2gestimated from: Garlic, raw [clove (small)] - MANUAL/guessed based on clove (medium): ) Garlic finely grated
-
1/2 tsp (≈0.9gestimated from: Spices, pepper, red or cayenne [tsp]) Red Pepper Flakes or 1 tsp Aleppo pepper - 2tbsp (≈29.8gestimated from: Vinegar, red wine [tbsp]) Red Wine Vinegar divided
- 2cups (≈68gestimated from: Watercress, raw [cup, chopped]) Watercress or baby mustard or other spicy greens
Steps
- 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 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 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 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 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.