Tarla Cuisine

Roast Pork Tenderloin with carrot romesco

1/4C toasted pine nuts

1-1/2 lb. small carrots, halved lengthwise

7 Tbsp. olive oil

3 tsp. spice rub of choice

salt and pepper to taste

two tenderloins, trimmed

2 garlic cloves, peeled, finely chopped

1/2 tsp. red pepper flakes

2 Tbsp. red wine vinegar

salt and pepper to taste

2C spicy greens, i.e. watercress, pea sprouts, etc.

Vinaigrette

2 Tbsp. sherry wine vinegar

1 tsp. honey mustard

3 Tbsp. olive oil

salt and pepper to taste

Preheat oven to 450F.  Toss carrots with 2 tablespoons oil, one teaspoon spice rub and season with salt and pepper to taste.  Spread out on a baking sheet and roast, tossing occasionally, until softened and browned, about 15 – 20 minutes.  Let cool slightly.

Meanwhile, season with pork tenderloins with salt, pepper and two teaspoons spice rub.  Heat a sauté pan to high, add 2 tablespoons olive oil, salt and pepper and sear the tenderloin on all sides.  Transfer to oven and roast until a thermometer inserted into the center registers 145F – about 10 minutes.  Let rest 10 minutes before slicing.

roast pork tenderloin with carrot romesco

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Pulse the pine nuts, garlic and red pepper flakes in a food processor with remaining 3 tablespoons of the oil, salt and pepper to taste.  Add one-fourth of the carrots, the vinegar and process until a coarse puree; add more oil if necessary.

Toss the greens and remaining carrots with vinaigrette.  Slice pork and serve with romesco and carrots.

MAKES:  6 servings