Name: Roast Pork Tenderloin with Carrot Romesco
Yield: Makes 4 servings
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)

Image may contain Dish Food Meal Plant Produce and Seasoning

Roast Pork Tenderloin with Carrot RomescoChristina Holmes

Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

Recipe notes

See Related Recipes and Cooking Tips

Our 53 Favorite Easy Pork Recipes
Craveable pork dishes you'll come back to again and again.
Our 45 Favorite Pine Nut Recipes
Yes, pesto is amazing, but pine nuts add buttery richness to so many other dishes too. Here are some of our favorites.
18 Pork Loin Recipes for Fall
Here's a few of our favorite ways to roast and braise pork when the whether turns cold.
Dinners With a Little Bit of Spring on Top
It's time to grab spring by the buds. Here's a week of dinners featuring the beautiful spring produce starting to show up at the markets.
What’s for Dinner This Week: Keep It Simple Edition
Do a little bit of planning to make this genius dinner plan a no-brainer.
Centerpiece Holiday Roasts
From prime rib to pork tenderloin, this is the best time to pull out all the stops.

Recipe notes

Our 53 Favorite Easy Pork Recipes

Our 45 Favorite Pine Nut Recipes

18 Pork Loin Recipes for Fall

Dinners With a Little Bit of Spring on Top

What’s for Dinner This Week: Keep It Simple Edition

Centerpiece Holiday Roasts