Roast Pork Loin With Carrot Romesco

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a rimmed baking sheet.

2. 2

   Toast pine nuts in the preheated oven, tossing occasionally, until golden brown, 8 to 10 minutes. Let cool.

3. 3

   Increase oven temperature to 450 degrees F (230 degrees C). Toss carrots with 1 tablespoon olive oil on a separate rimmed baking sheet; season with salt and pepper.

4. 4

   Roast carrots in the preheated oven, tossing occasionally, until softened and browned, 15 to 20 minutes.

5. 5

   Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork tenderloin with salt and pepper; cook in the hot oil, turning occasionally, until golden brown, 10 to 15 minutes.

6. 6

   Transfer skillet to the oven; roast pork until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 15 minutes.

7. 7

   Combine pine nuts, remaining 3 tablespoons olive oil, and garlic in a food processor; process into a coarse paste. Add 1/4 of the carrots, 1 tablespoon vinegar, 1 tablespoon water, and red pepper flakes. Process, adding more water as needed, into a coarse puree. Season with salt and pepper.

8. 8

   Toss remaining carrots, remaining 1 tablespoon vinegar, and watercress in a large bowl. Season with salt and pepper.

9. 9

   Slice pork and top with carrot puree; serve with salad.

* Per serving · 4 servings · Values may vary.