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