Roast Pork Tenderloin with Carrot Romesco

We loved this, served it with fresh arugula from a farmer's market. No pine nuts so I toasted walnuts. Will definitely make this again.

• abedvm

• 年代outh Carolina

• 6/23/2020

hated this. Carrot romesco was essentially roasted carrot baby food. Too thick to act as a sauce with an off putting consistency. Pork just eh - needed something to tie it all together. was very time consuming and not worth the effort.

• Anonymous

• Boston, MA

• 7/27/2018

I have made this dish countless times for dinner parties. It is simple but looks impressive. Make twice as much of the Romesco sauce. Everyone eats much more than you think they will. It is a big hit with kids (don’t tell them it has carrots in it). My husband just eats it straight out of the bowl. Gotta love something so simple that tastes so good!

• Anonymous

• Birmingham, Alabama

• 3/9/2018

For the simplicity of ingredients, speed of preparation and surprisingly tasty results, this is a recipe that will be added to our regular weeknight dinners. We had only s couple of tablespoons of pine nuts, so I added a small handful of raw almonds to toast with them. Sadly, no Aleppo peppers, so we had to do the substitution of the regular dried red pepper flakes, which I would increase just a little next time. Because we were not serving this over greens, I did add the second tablespoon of vinegar directly to the romesco, not into a dressing. The purée/sauce was pretty thick, and I might thin it a touch more next time.

• chinders

• Vancouver Island

• 1/21/2018

This romesco sauce is amazing! Try using the leftovers on a quesadilla, you won't be disappointed!

• cjtab

• Cincinnati

• 1/19/2018

Amazing! Didn't have ancho so substituted crushed red pepper, but made everything exactly as instructed. Unbelievable combination of flavors - served over arugula. Simple, elegant, a definite keeper!

• midcoastmaine

• Brunswick, Maine

• 12/9/2017

Totally yummy - the carrot & pine nut mash was divine!! - that combined with the greens was num-nuns......best pork tenderloin recipe ever : )

• cooking cat

• NYC

• 10/1/2017

This recipe was a huge success. The romesco sauce (I substituted macadamia nuts and doubled the amount) was delicious. I will definitely make this for guests. I used arugula and spinach for the greens. My husband and children were impressed with the flavors and combination of greens, veggie,protein and sauce.

• jeanninec

• Grass Valley CA

• 1/14/2017

Delicious, well-balanced flavors, and a pleasure to make. I rubbed the pork with za'atar in addition to salt and pepper, and added shredded and sauteed brussels sprouts to the carrots.

• mairi

• PE, Canada

• 12/12/2016

This was sensational. Just a great balance of flavors, textures, everything. Wish I'd tried this sooner, but will certainly make again. Essentially followed the recipe, except didn't have pine nuts (thought we did) but found some walnuts, subbed a package of baby carrots for convenience, added another T. oil when tossing the greens, and used some roasted garlic since we prefer it to raw. Only changes I'd make next time would be a bit more Aleppo and liquid in the romesco. This was restaurant quality and not terribly hard to make (the recipe is laid out well, too).

• Anonymous

• Kansas City

• 4/15/2016

Very good. Used arugula. Subbed for cayenne. Didn't measure, never do. Super super good pine nut sauce. Will make again.

• hannahmattina

• 2/11/2016

Love this recipe. Its my go to recipe this year when entertaining. Except I had trouble making the romesco in the vitamix. It was difficult to get a paste from the small amount of pine nuts. I also had to add a lot more liquid, water to get the carrots too puree. If anyone had much luck with making this with the vitamix I would appreciate some tips. Otherwise maybe I should but a food processor if that works better?

• smitty11

• Toronto, Ontario

• 1/16/2016

This romesco is fantastic! Perhaps my favorite recipe on this site. You could totally screw up the pork and it wouldn't matter as long as you had this romesco. I did not roasted the pine nuts, but otherwise made exactly as written. I find I end up adding more vinegar and water to thin it.

• erinkbowles

• Commerce, MI

• 1/11/2016

I was trying to find a nice recipe with all the carrots & garlic we grew this year. This was perfect! I used the mustard greens. I would not change a thing. I will make this again. It is a keeper.

• pineapplelady

• Henniker, NH

• 11/4/2015

The pork was just a basic recipe but oh my, that sauce! I roasted the last red pepper from my garden along with the carrots and pureed it with the rest of the sauce ingredients. It gave the sauce a bit more complexity than pure carrots would have. I also roasted the garlic whole for a few minutes instead of adding it raw.

• padeb

• Philadelphia, PA

• 10/25/2015