Roast Pork Tenderloin with Carrot Romesco

Name: Roast Pork Tenderloin with Carrot Romesco
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 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)

Roast Pork Tenderloin with Carrot Romesco was pinched from <a href="http://www.epicurious.com/recipes/food/views/roast-pork-tenderloin-with-carrot-romesco-51231850" target="_blank">www.epicurious.com.</a>

"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

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

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5 tablespoons olive oil, divided

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Kosher salt

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

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1 small garlic clove, finely grated

•

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

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2 tablespoons red wine vinegar, divided

•

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

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