Roast Pork Loin with Carrot Romesco recipe
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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
Nutrition Info
- 278.3 caloriescarbohydrate: 12.5 gcholesterol: 49 mgfat: 16.8 gfiber: 3.6 gprotein: 20.3 gsaturatedFat: 2.9 gservingSize: -sodium: 188.6 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Roast Pork Loin with Carrot Romesco
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a rimmed baking sheet.
Toast pine nuts in the preheated oven, tossing occasionally, until golden brown, 8 to 10 minutes. Let cool.
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.
Roast carrots in the preheated oven, tossing occasionally, until softened and browned, 15 to 20 minutes.
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.
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.
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.
Toss remaining carrots, remaining 1 tablespoon vinegar, and watercress in a large bowl. Season with salt and pepper.
Slice pork and top with carrot puree, serve with salad.