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)

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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

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Our 53 Favorite Easy Pork Recipes

Our 45 Favorite Pine Nut Recipes

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Centerpiece Holiday Roasts