Roast Pork Tenderloin with Carrot Romesco
A elegant dish featuring juicy roasted pork tenderloin served with a unique carrot-based romesco sauce made with pine nuts and Aleppo pepper, accompanied by spicy greens and roasted carrots.
Ingredients
- •¼ cup pine nuts
- •1½ pounds small carrots
- •5 tablespoons olive oil
- •to taste Kosher salt
- •to taste black pepper
- •1½ pounds pork tenderloin
- •1 clove garlic
- •1 teaspoon Aleppo pepper
- •2 tablespoons red wine vinegar
- •2 cups spicy greens
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes; let cool.
10 min
- 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.
20 min
- 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.
30 min
- 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.
10 min
- 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.
5 min
