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.

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