Roast Pork Loin with Carrot Romesco

Roasted pork loin topped with a nutty carrot romesco and simple watercress salad is an elegant dinner to serve when company comes over.

• Preparation Time: 20 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 8 mins
• Calories: 278 Calories

Ingredients

• ¼ cup pine nuts
• ½ teaspoon red pepper flakes
• 1 ½ pounds pork tenderloin
• 5 tablespoons olive oil, divided
• 1 clove garlic, grated
• kosher salt and ground black pepper to taste
• 1 tablespoon water, or more as needed
• 1 ½ pounds carrots, peeled and halved lengthwise
• 2 tablespoons red wine vinegar, divided
• 2 cups watercress

Recipe Instructions

Step 1

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

Step 2

Toast pine nuts in the preheated oven, tossing occasionally, until golden brown, 8 to 10 minutes. Let cool.

Step 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.

Step 4

Roast carrots in the preheated oven, tossing occasionally, until softened and browned, 15 to 20 minutes.

Step 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.

Step 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.

Step 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.

Step 8

Toss remaining carrots, remaining 1 tablespoon vinegar, and watercress in a large bowl. Season with salt and pepper.

Step 9

Slice pork and top with carrot puree; serve with salad.