Ingredients for Roast Pork Tenderloin with Carrot Romesco

• 40g pine nuts

• 675g small carrots, peeled, halved lengthwise if larger

• 5 tablespoons olive oil, divided

• Koshersalt

• 1 freshly ground black pepper

• 1 large pork tenderloin (about 675g)

• 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)

Preheat oven to 177°C. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.

Increase temperature to 232°C. Toss carrots with 1 tablespoon 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.

Meanwhile, heat 1 tablespoon 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 63°C, 8–10 minutes. Let rest 5 minutes before slicing.

Pulse pine nuts, garlic, and remaining 45ml oil in a food processor to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 1 tablespoon vinegar, and 1 tablespoon 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 tablespoon vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco and salad.

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