Pork Tenderloin and Carrots Pack a Nutritional Punch
This was one of the best things I’ve made this year. Take from Bon Appetit, I changed a couple things around and we had the tastiest meal, and full of nutrition too. Be sure to use local pork and know where your meat comes from. For more on pork, check out Passion for Pork, the website for Western Canadian Pork.
¼ cup almonds
1½ pound small carrots, peeled, halved lengthwise if larger
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 large pork tenderloin (about 1½ lb.)
1 small garlic clove, finely grated
½ tsp. crushed red pepper flakes
2 tablespoons red wine vinegar, divided
2 cups spinach
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.
Increase temperature to 450°. Toss carrots with 1 Tbsp. 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. You may want to roast your potatoes at this time too; they take a little longer.
Meanwhile, heat 1 Tbsp. 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°, 8–10 minutes. Let rest 5 minutes before slicing.
Pulse almonds, garlic, and remaining 3 Tbsp. oil in a food processor to a coarse paste. Add pepper flakes, one-fourth of carrots, 1 Tbsp. vinegar, and 1 Tbsp. 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 Tbsp. vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco, salad and roast potatoes.