Last week's salmon and chick-pea recipe came from Bon Appetit and I've bookmarked a bunch more savory and healthy items to come! Last week's adventure was this pork tenderloin recipe with roasted carrots and romesco. From my amateur understanding, romesco is like pesto in Spain. This took a little longer than the salmon recipe and was completed in stages. I've made the grown up decision that baby carrots are weird (seriously, they are not naturally shaped and they're mini, it's like mini corn, where does that come from???) and I should take the extra five minutes to peel and chop regular carrots into sticks myself.
|A little pine nut goes a long way|
|I love the color of these veggies|
|Mix it all together!|
|A wonderful spread|
- 1/4 cup pine nuts
- 1 1/2 lb large carrots, peeled and halved
- 5 Tbsp. olive oil (in total, not all at once)
- Salt, pepper
- 1 large pork tenderloin (1 1/2 lb)
- 1 small garlic clove, finely grated
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. red wine vinegar (again divided)
- 2 cups spicy greens (ie: watercress)
- Preheat the oven to 350. Toast the pine nuts on a baking sheet for 8-10 minutes or until golden brown.
- Remove the pine nuts from the oven and increase the heat to 450.
- Toss carrots with 1 Tbsp. and salt and pepper. Place on a baking sheet and roast until softened, 15-20 minutes.
- While the carrots cook, heat 1 Tbsp. of oil in a skillet and brown the tenderloin. Turn the tenderloin periodically to brown both sides.
- Once the carrots are done, place the tenderloin on the baking sheet and roast until a meat thermometer registers 145 or is no longer pink in the middle (8-10 minutes).
- Allow the tenderloin to cool while you make the romesco. Combine the pine nuts, garlic and remaining olive oil in a food processor.
- Once a paste consistency is achieved, add red pepper flakes, a fourth of the carrots, 1 Tbsp. of vinegar, and 1 Tbsp. of water. Pulse until combined. You can add more water if needed.
- Toss the greens with carrots and 1 Tbsp. of vinegar. Add salt and pepper as desired.
- Serve with the romesco and sliced tenderloin.