Roasted Pork Tenderloin with Carrot Romesco
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1½ lb multi colored carrots, halved lengthwise
  • 5 tablespoons olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1½ lb pork tenderloin
  • 1 garlic clove
  • ¼ cup walnuts, chopped
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons red wine vinegar
  • 2-3 tablespoons water
  • 1 large handful of arugula
Instructions
  1. Preheat oven to 450.
  2. Arrange carrots in a baking dish and sprinkle with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes, until tender. Let cool slightly.
  3. Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan. Season pork with salt and pepper on both sides. Once oil is hot, add to pan and cook until golden brown on both sides, turning occasionally, about 10-15 minutes.
  4. Transfer cast iron pan to oven and roast for an additional 10 minutes.
  5. Meanwhile, make the sauce. In a food processor, pulse together garlic, walnuts, red pepper flakes, red wine vinegar, 3 tablespoons olive oil, and ¼ of the roasted carrots. Add water, 1 tablespoon at a time, until the sauce thins out a little. Taste and adjust seasoning as needed.
  6. Spread romesco sauce on the bottom of a large serving platter. Top with arugula, then carrots, and then pork. Let pork rest for at least 10 minutes before cutting into it.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/10/06/roasted-pork-tenderloin-carrot-romesco/