Roast Pork Tenderloin with Carrot Romesco
Need a gluten free, dairy free, paleolithic, and primal main course? Roast Pork Tenderloin with Carrot Romesco could be an excellent recipe to try. This recipe serves 4. One serving contains 502 calories, 39g of protein, and 30g of fat. For $2.86 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe from Epicurious requires red wine vinegar, pine nuts, olive oil, and garlic clove. 1465 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of European cuisine. Overall, this recipe earns a tremendous spoonacular score of 99%. Similar recipes include Roast Pork Tenderloin with Carrot Romesco, Roast Pork Tenderloin with Carrot Romesco, and Crown Roast of Pork with Vegetable Paella & Romesco Sauce.
Servings: 4
Ingredients:
1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes
1 freshly ground black pepper
1 1/2 pounds small carrots, peeled, halved lengthwise if larger
1 small garlic clove, finely grated
2 cups spicy greens (such as watercress or baby mustard)
Kosher salt
5 tablespoons olive oil, divided
1/4 cup pine nuts
1 large pork tenderloin (about 1 1/2 pounds)
2 tablespoons red wine vinegar, divided
Equipment:
baking sheet
oven
frying pan
kitchen thermometer
food processor
bowl
Cooking instruction summary:
Preparation Preheat oven to 350F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 810 minutes; let cool. Increase temperature to 450F. Toss carrots with 1 tablespoon oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 1520 minutes; let cool slightly. Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, 1015 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145F, 810 minutes. Let rest 5 minutes before slicing. Pulse pine nuts, garlic, and remaining 3 tablespoons oil in a food processor to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 1 tablespoon vinegar, and 1 tablespoon water. Process, adding more water as needed, to a coarse pure; season romesco with salt, black pepper, and more vinegar, if desired. Toss greens with remaining carrots and remaining 1 tablespoon vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco and salad. Per serving: 470 calories, 27 g fat, 5 g fiberNutritional analysis provided by Bon Apptit
Step by step:
1. Preheat oven to 350F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 810 minutes; let cool.
2. Increase temperature to 450F. Toss carrots with 1 tablespoon oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 1520 minutes; let cool slightly.
3. Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, 1015 minutes.
4. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145F, 810 minutes.
5. Let rest 5 minutes before slicing.
6. Pulse pine nuts, garlic, and remaining 3 tablespoons oil in a food processor to a coarse paste.
7. Add Aleppo pepper, one-fourth of carrots, 1 tablespoon vinegar, and 1 tablespoon water. Process, adding more water as needed, to a coarse pure; season romesco with salt, black pepper, and more vinegar, if desired.
8. Toss greens with remaining carrots and remaining 1 tablespoon vinegar in a large bowl; season with salt and black pepper.
9. Serve pork with romesco and salad.
10. Per serving: 470 calories, 27 g fat, 5 g fiber
11. Nutritional analysis provided by Bon Apptit
Nutrition Information:
covered percent of daily need
