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Roast Pork Loin with Carrot Romesco

HootOwl

"Elegant but simple."
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Ingredients

1 h 8 m servings 278 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  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.

Footnotes

  • Cook's Note:
  • Substitute baby mustard greens for the watercress if desired.

Nutrition Facts


Per Serving: 278 calories; 16.8 g fat; 12.5 g carbohydrates; 20.3 g protein; 49 mg cholesterol; 189 mg sodium. Full nutrition

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Reviews

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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 t...