Roast Pork Tenderloin with Carrot RomescoSource Epicurious

Roast Pork Tenderloin With Carrot Romesco

Serving 4 people

45 min


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

  1. Preheat oven to 350F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 810 minutes; let cool.
  2. Increase temperature to 450F. Toss carrots with 1 tablespoon oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 1520 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, 1015 minutes.
  4. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145F, 810 minutes.
  5. Let rest 5 minutes before slicing.
  6. Pulse pine nuts, garlic, and remaining 3 tablespoons oil in a food processor to a coarse paste.
  7. Add Aleppo pepper, one-fourth of carrots, 1 tablespoon vinegar, and 1 tablespoon water. Process, adding more water as needed, to a coarse pure; season romesco with salt, black pepper, and more vinegar, if desired.
  8. Toss greens with remaining carrots and remaining 1 tablespoon vinegar in a large bowl; season with salt and black pepper.
  9. Serve pork with romesco and salad.
  10. Per serving: 470 calories, 27 g fat, 5 g fiber
  11. Nutritional analysis provided by Bon Apptit