Roast Pork Loin with Carrot Romesco
Elegant but simple.
- 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
- 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.
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