Elegant but simple.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a rimmed baking sheet.

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  • 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.

Cook's Note:

Substitute baby mustard greens for the watercress if desired.

Nutrition Facts

278 calories; 16.8 g total fat; 49 mg cholesterol; 189 mg sodium. 12.5 g carbohydrates; 20.3 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
02/04/2018
WOW! Just WOW! I'm not going to lie pork is my least favorite meat and while I eat cooked carrots I don't love them. With that being said this recipe was excellent! The carrot romesco isn't the prettiest thing to look at (think baby food) but the flavor is incredible and really compliments the pork. Pork tenderloin is bland to me but not in this recipe. The one change I made was in the salad. My little store doesn't carry watercress or the baby mustard greens that the recipe submitter said it could be substituted for so I used baby spinach instead and that works just fine too. The salad isn't the star of this recipe in my opinion so you could use whatever you wanted or had on hand. If you want to impress your guests this is the recipe to do it with. 5 stars all the way! Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/04/2018
WOW! Just WOW! I'm not going to lie pork is my least favorite meat and while I eat cooked carrots I don't love them. With that being said this recipe was excellent! The carrot romesco isn't the prettiest thing to look at (think baby food) but the flavor is incredible and really compliments the pork. Pork tenderloin is bland to me but not in this recipe. The one change I made was in the salad. My little store doesn't carry watercress or the baby mustard greens that the recipe submitter said it could be substituted for so I used baby spinach instead and that works just fine too. The salad isn't the star of this recipe in my opinion so you could use whatever you wanted or had on hand. If you want to impress your guests this is the recipe to do it with. 5 stars all the way! Read More
Rating: 5 stars
02/04/2018
WOW! Just WOW! I'm not going to lie pork is my least favorite meat and while I eat cooked carrots I don't love them. With that being said this recipe was excellent! The carrot romesco isn't the prettiest thing to look at (think baby food) but the flavor is incredible and really compliments the pork. Pork tenderloin is bland to me but not in this recipe. The one change I made was in the salad. My little store doesn't carry watercress or the baby mustard greens that the recipe submitter said it could be substituted for so I used baby spinach instead and that works just fine too. The salad isn't the star of this recipe in my opinion so you could use whatever you wanted or had on hand. If you want to impress your guests this is the recipe to do it with. 5 stars all the way! Read More