Roast Pork Tenderloin with Carrot Romesco

Ingredients for Roast Pork Tenderloin with Carrot Romesco

• 40g pine nuts

• 675g small carrots, peeled, halved lengthwise if larger

• 5 tablespoons olive oil, divided

• Kosher salt

• 1 freshly ground black pepper

• 1 large pork tenderloin (about 675g)

• 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)

How to make Roast Pork Tenderloin with Carrot Romesco

Preheat oven to 177°C. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.

Increase temperature to 232°C. 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.

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 63°C, 8–10 minutes. Let rest 5 minutes before slicing.

Pulse pine nuts, garlic, and remaining 45ml 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.

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.