Roast Pork Loin with Carrot Romesco

Roast Pork Loin with Carrot Romesco

by Patricia Edwards 6 months ago
5 (1)
48 minutes
278.3 kcal
12.5 g carbs
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. 1. Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a rimmed baking sheet.
  2. 2. Toast pine nuts in the preheated oven, tossing occasionally, until golden brown, 8 to 10 minutes. Let cool.
  3. 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. 4. Roast carrots in the preheated oven, tossing occasionally, until softened and browned, 15 to 20 minutes.
  5. 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. 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. 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. 8. Toss remaining carrots, remaining 1 tablespoon vinegar, and watercress in a large bowl. Season with salt and pepper.
  9. 9. Slice pork and top with carrot puree; serve with salad.
Nutrition Facts
serving: 6 servings
calories: 278.3 kcal
carbohydrates: 12.5 g
protein: 20.3 g
saturated fat: 2.9 g
cholesterol: 49 mg
sodium: 188.6 mg
fiber: 3.6 g
sugar: 5.6 g