Roast Pork Tenderloin with Carrot-Pine Nut Romesco Sauce

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This dish was unbelievably flavorful, colorful, delicious, healthy, and quick to prepare! I am such a fan of Spanish romesco sauce which is usually prepared with red bell peppers; this carrot-pine nut version was wonderful. This recipe was adapted from Bon Appetit. I increased the amount of pork, greens, and red wine vinegar. I also used red pepper flakes instead of Aleppo pepper and baby arugula in lieu of watercress or baby mustard greens. We ate it with roasted gold potatoes on the side. Fabulous!!

  • ¼ cup raw pine nuts
  • 1½ pound small carrots, peeled, halved lengthwise if larger
  • 5 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 medium pork tenderloins
  • 1 small garlic clove
  • 1 tsp Aleppo pepper or ½ tsp crushed red pepper flakes
  • 2-3 tablespoons red wine vinegar, divided, plus more to taste
  • 7 ounces spicy greens, such as baby arugula, watercress, or baby mustard
  1. Preheat oven to 350° (on convection roast).
  2. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, about 4 minutes; let cool.
  3. Increase temperature to 450° (on convection roast). Toss carrots with 1 Tbsp. 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.
  4. Meanwhile, heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season tenderloins 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°, 8–10 minutes. Let rest 5 minutes before slicing.
  5. Mince garlic in a food processor. Add toasted pine nuts and remaining 3 Tbsp. oil and pulse to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 2 Tbsp. vinegar, and 1 Tbsp. water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.
  6. Toss greens with remaining carrots and remaining 1 Tbsp. vinegar in a large bowl; season with salt and black pepper. Drizzle pork with pan juices. Serve pork with romesco and salad.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

14 responses to “Roast Pork Tenderloin with Carrot-Pine Nut Romesco Sauce

  1. I’ve got to try romesco! This sauce sounds really good – and unique!

  2. Sounds delicious! Romesco is on my list of things to try very soon (although I feel like I’ve been saying that about many things lately)

  3. I’ve also never had romesco before and I look forward to trying it! Besides, Pine Nuts and Carrots – sounds to me like a match made in heaven!

  4. This looks amazing, I would love to be a dinner guest at your house

  5. That pop of orange is gorgeous, Josette!

  6. nancycrenault

    Really, really good. You’re a masterful chef!
    Mom

  7. Romesco sauce is from my “adopted” homeland, Catalonia and I had no idea is was known beyond Spain. Your alternative version looks soooo good, I love it! 🙂

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