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Roast Pork Loin with Carrot Romesco

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Roast Pork Loin with Carrot Romesco

Directions

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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
  • Methods :

  • 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.
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