Dinner: Roast Pork Tenderloin with Carrot Romesco

Recipe by The Bon Appétit Test Kitchen Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

This recipe includes superfoods such as:

Nuts

Health benefits of Roast Pork Tenderloin with Carrot Romesco

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/4 cup pine nuts
1 1/2 pounds small carrots, peeled, halved lengthwise if larger
5 tablespoons olive oil, divided
Kosher salt
1 freshly ground black pepper
1 large pork tenderloin (about 1 1/2 pounds)
1 small garlic clove, finely grated
1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes
2 tablespoons red wine vinegar, divided
2 cups spicy greens (such as watercress or baby mustard)

Instructions

Preheat oven to 350 °F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8 –10 minutes; let cool.
Increase temperature to 450 °F. Toss carrots with 1 tablespoon oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15 –20 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, 10 –15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145 °F, 8 –10 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 purée; 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.