Roast Pork Tenderloin With Carrot Romesco Recipe

Name: Roast Pork Tenderloin With Carrot Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 1 1/2 pounds small carrots, peeled, halved lengthwise if larger; 5 tablespoons olive oil, divided; Kosher salt; 1 freshly ground black pepper; 1 large pork tenderloin (about 1 1/2 pounds); 1 small garlic clove, finely grated; 1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes; 2 tablespoons red wine vinegar, divided; 2 cups spicy greens (such as watercress or baby mustard)

Servings: persons

1/4 cup pine nuts
1 1/2 pounds small carrots, peeled, halved lengthwise if larger
5 tablespoons olive oil, divided
Kosher salt
1 freshly ground black pepper
1 large pork tenderloin (about 1 1/2 pounds)
1 small garlic clove, finely grated
1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes
2 tablespoons red wine vinegar, divided
2 cups spicy greens (such as watercress or baby mustard)

1
Preheat oven to 350u00b0F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes; let cool.
2
Increase temperature to 450u00b0F. 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 145u00b0F, 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 puree; 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.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup pine nuts, 1 1/2 pounds small carrots, peeled, halved lengthwise if larger, 5 tablespoons olive oil, divided, Kosher salt, and more.

Yes, Roast Pork Tenderloin With Carrot Romesco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Pork Tenderloin With Carrot Romesco

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