Recipe: Roast Pork Tenderloin with Carrot Romesco

During this self-isolation homemade spring cooking is on the calendar, more than ever! We thought we’d share an easy favorite for everyone who is staying safe at home. 
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Less salty. More juicy. This roasted pork tenderloin is a great healthy alternative to ham for Easter Sunday. To make an easy meal, accompany the pork with roasted potatoes or cauliflower. We recommend our 2016 Helix Merlot as something delicious to sip on before and during the meal. ​

INGREDIENTS
¼ cup pine nuts
2.5 pounds carrots, peeled and halved lengthwise
5 tablespoons oil, divided
Kosher salt
1.5 pound pork tenderloin (large)
1 clove garlic, minced
½ teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar, divided
2 cups spicy greens (arugula, watercress or mustard)

DIRECTIONS

1. Preheat the oven to 350 degrees F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes; let cool.
2. Increase oven temperature to 450 degrees. Toss the carrots with 1 tablespoon oil on another rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until softened and browned, 15-20 minutes; let cool slightly.
3. While carrots are roasting, heat 1 tablespoons oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning occasionally, until golden brown, 1-15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145 degrees, 8-10 minutes. Let rest 5 minutes before slicing.
4. Pulse pine nuts, garlic, and remaining 3 tablespoons oil in a food processor to a coarse paste. Add pepper flakes, one fourth of carrots, 1 tablespoon of vinegar, and 1 tablespoon water. Process, adding more water as needed, to a coarse puree; season romesco with salt, pepper and more vinegar if desired.
5. ​Toss greens with remaining carrots and 1 remaining tablespoon vinegar in a large bowl; season with salt and pepper. Serve pork with romesco and carrot salad.

Makes 4 servings
Adapted from The Bon Appetit Test Kitchen, April 2014