The Juicy roast pork and spicy romesco compliments each other. The sweet carrots coated with the vinegar just give this right acidic touch to the dish and marries each ingredient with one another. A Wonderful dinner dish!
Yields: Makes 4 Servings
Ingredients:
- ¼ cup Pine nuts
- 1 ½ pounds small Carrots, peeled & halved lengthwise *if large carrots
- 5 tbsps. Olive Oil
- Salt and pepper to season the pork
- 1 large Pork Tenderloin (around 1 ½ pounds)
- 1 Garlic Clove, finely grated
- ½ tsp. Red pepper flakes 2 tbsps.
- Red wine vinegar
Method of Preparation:
1. Preheat the oven to 350°F.
2. In a baking tray, Spread the pine nuts and toast them for 8-10 minutes in the oven until they are golden brown and set them aside.
3. Increase the temperature to 450°F. In the same baking tray, throw in the carrots with the 1 tbsp. of olive oil; season with salt and pepper. Roast for 15-20 minutes while tossing occasionally until they are tender and brown. Set aside and let them cool.
4. In a large ovenproof skillet over medium heat. Season pork with salt and pepper and cook for 10- 15 minutes flipping until each side is brown.
5. Put the skillet In the oven and roast the pork, Ready your meat thermometer and stick it in the thickest part of the meat and when the thermometer registers to 145°F take It out of the oven and let it rest for 5 minutes before slicing.
6. In a food processor or a blender. Throw in the nuts, garlic, and remaining olive oil and blend into a coarse paste. Add the red pepper flakes, ¼ of the carrots, 1 tbsp. vinegar and 1 tbsp. of water. Blend, adding more water to the right consistency. Season with salt and pepper and more vinegar if desired.
7. In another bowl, toss in the remaining carrots and vinegar in the bowl; season with salt and pepper. Serve with the slices of pork and romesco and salad of your choosing. Enjoy!
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