Roast Pork Loin with Carrot Romesco

Name: Roast Pork Loin with Carrot Romesco recipe
Prep time: 20 min
Cook time: 48 min
Yield: 6 servings
Cuisine: Global
Ingredients: ¼ cup pine nuts; 1 ½ pounds carrots, peeled and halved lengthwise; 5 tablespoons olive oil, divided; kosher salt and ground black pepper to taste; 1 ½ pounds pork tenderloin; 1 clove garlic, grated; 2 tablespoons red wine vinegar, divided; 1 tablespoon water, or more as needed; ½ teaspoon red pepper flakes; 2 cups watercress

by Patricia Edwards 1 year ago

5 (1)

48 minutes

278.3 kcal

12.5 g carbs

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Description

Elegant but simple.

Ingredients

¼ cup pine nuts
1 ½ pounds carrots, peeled and halved lengthwise
5 tablespoons olive oil, divided
kosher salt and ground black pepper to taste
1 ½ pounds pork tenderloin
1 clove garlic, grated
2 tablespoons red wine vinegar, divided
1 tablespoon water, or more as needed
½ teaspoon red pepper flakes
2 cups watercress

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a rimmed baking sheet.
2. Toast pine nuts in the preheated oven, tossing occasionally, until golden brown, 8 to 10 minutes. Let cool.
3. Increase oven temperature to 450 degrees F (230 degrees C). Toss carrots with 1 tablespoon olive oil on a separate rimmed baking sheet; season with salt and pepper.
4. Roast carrots in the preheated oven, tossing occasionally, until softened and browned, 15 to 20 minutes.
5. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork tenderloin with salt and pepper; cook in the hot oil, turning occasionally, until golden brown, 10 to 15 minutes.
6. Transfer skillet to the oven; roast pork until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 15 minutes.
7. Combine pine nuts, remaining 3 tablespoons olive oil, and garlic in a food processor; process into a coarse paste. Add 1/4 of the carrots, 1 tablespoon vinegar, 1 tablespoon water, and red pepper flakes. Process, adding more water as needed, into a coarse puree. Season with salt and pepper.
8. Toss remaining carrots, remaining 1 tablespoon vinegar, and watercress in a large bowl. Season with salt and pepper.
9. Slice pork and top with carrot puree; serve with salad.