Roast Pork Tenderloin with Carrot Romesco

Need a gluten free, dairy free, paleolithic, and primal main course? Roast Pork Tenderloin with Carrot Romesco could be an excellent recipe to try. This recipe serves 4. One serving contains 502 calories, 39g of protein, and 30g of fat. For $2.86 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe from Epicurious requires red wine vinegar, pine nuts, olive oil, and garlic clove. 1465 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of European cuisine. Overall, this recipe earns a tremendous spoonacular score of 99%. Similar recipes include Roast Pork Tenderloin with Carrot Romesco, Roast Pork Tenderloin with Carrot Romesco, and Crown Roast of Pork with Vegetable Paella & Romesco Sauce.

Servings: 4

 

Ingredients:

1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes

1 freshly ground black pepper

1 1/2 pounds small carrots, peeled, halved lengthwise if larger

1 small garlic clove, finely grated

2 cups spicy greens (such as watercress or baby mustard)

Kosher salt

5 tablespoons olive oil, divided

1/4 cup pine nuts

1 large pork tenderloin (about 1 1/2 pounds)

2 tablespoons red wine vinegar, divided

Equipment:

baking sheet

oven

frying pan

kitchen thermometer

food processor

bowl

Cooking instruction summary:

Preparation Preheat oven to 350F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 810 minutes; let cool. Increase temperature to 450F. Toss carrots with 1 tablespoon oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 1520 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, 1015 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145F, 810 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 pure; 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. Per serving: 470 calories, 27 g fat, 5 g fiberNutritional analysis provided by Bon Apptit

 

Step by step:


1. Preheat oven to 350F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 810 minutes; let cool.

2. Increase temperature to 450F. Toss carrots with 1 tablespoon oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 1520 minutes; let cool slightly.

3. 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, 1015 minutes.

4. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145F, 810 minutes.

5. Let rest 5 minutes before slicing.

6. Pulse pine nuts, garlic, and remaining 3 tablespoons oil in a food processor to a coarse paste.

7. Add Aleppo pepper, one-fourth of carrots, 1 tablespoon vinegar, and 1 tablespoon water. Process, adding more water as needed, to a coarse pure; season romesco with salt, black pepper, and more vinegar, if desired.

8. Toss greens with remaining carrots and remaining 1 tablespoon vinegar in a large bowl; season with salt and black pepper.

9. Serve pork with romesco and salad.

10. Per serving: 470 calories, 27 g fat, 5 g fiber

11. Nutritional analysis provided by Bon Apptit


Nutrition Information:

Quickview
501k Calories
38g Protein
29g Total Fat
20g Carbs
64% Health Score
Limit These
Calories
501k
25%

Fat
29g
46%

  Saturated Fat
4g
31%

Carbohydrates
20g
7%

  Sugar
9g
11%

Cholesterol
110mg
37%

Sodium
415mg
18%

Get Enough Of These
Protein
38g
77%

Vitamin A
29729IU
595%

Vitamin B1
1mg
123%

Vitamin B6
1mg
83%

Selenium
52µg
74%

Vitamin B3
13mg
69%

Vitamin C
53mg
64%

Manganese
1mg
55%

Phosphorus
540mg
54%

Vitamin B2
0.73mg
43%

Potassium
1376mg
39%

Vitamin K
39µg
38%

Vitamin E
5mg
36%

Zinc
4mg
29%

Magnesium
94mg
24%

Fiber
5g
24%

Vitamin B5
2mg
20%

Copper
0.36mg
18%

Iron
3mg
17%

Vitamin B12
0.88µg
15%

Folate
56µg
14%

Calcium
76mg
8%

Vitamin D
0.51µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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