1 ½ pound small carrots, peeled, halved lengthwise if larger
5 tablespoons olive oil, divided
1 large pork tenderloin (about 1½ lb.)
1 small garlic clove, finely grated
1 tsp Aleppo pepper or ½ tsp. crushed red pepper flakes
2 tablespoons red wine vinegar, divided
2 cups spicy greens (such as watercress or baby mustard)
Instructions
Preheat oven to 350°. Toast pine nuts on a rimmed
baking sheet, tossing occasionally, until golden
brown, 8–10 minutes; let cool.
Increase temperature to 450°. Toss carrots with 1
Tbsp. 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.
Meanwhile, heat 1 Tbsp. 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°, 8–10 minutes. Let rest 5 minutes
before slicing.
Pulse pine nuts, garlic, and remaining 3 Tbsp. oil
in a food processor to a coarse paste. Add Aleppo
pepper, one-fourth of carrots, 1 Tbsp. vinegar,
and 1 Tbsp. water. Process, adding more water as
needed, to a coarse purée; season romesco with
salt, black pepper, and more vinegar, if desired.
Toss greens with remaining carrots and remaining 1
Tbsp. vinegar in a large bowl; season with salt
and black pepper. Serve pork with romesco and
salad.
Originally Submitted
4/20/2014
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