Roast Pork Tenderloin With Carrot Romesco Recipes

GRILLED PORK TENDERLOIN FILLED WITH WALNUT ROMESCO AND SERVED WITH CARAMELIZED DATE-SHALLOT SAUCE

Steps:

• Heat the oil in a medium saute pan over high heat, until smoking. Saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Stir in half of the walnuts. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.
• For the Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees F. Season both sides of the pork tenderloin with salt and pepper. Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with butcher's twine. Brush each tenderloin with oil and grill for 4 to 5 minutes on each side or until just cooked through. If using oven, heat oil in a large ovenproof saute pan over high heat. Sear the meat on both sides, until golden brown, place in oven and roast for 10 minutes. Let rest 10 minutes before slicing.
• For the Caramelized Date Sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and the sugar and cook until caramelized, about 5 to 7 minutes. Season with salt and pepper to taste. Increase the heat to medium-high. Add both wines and reduce the mixture to 1/4 cup. Add the dates, stock and molasses and continue cooking until reduced to 2 cups, and reaches the consistency of a slightly thick sauce, about 30 minutes, keep warm.
• To serve, slice tenderloin into 1-inch thick pieces and top with a little Remesco sauce and drizzle with date sauce.

ROAST PORK TENDERLOIN WITH CARROT ROMESCO

Steps:

• Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes; let cool.
• Increase temperature to 450°F. 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 145°F, 8-10 minutes. Let rest 5 minutes before slicing.
• Pulse pine nuts, garlic, and remaining 3 tablespoons 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.

PORK TENDERLOIN WITH LOW FAT ROMESCO SAUCE

Steps:

• Roast tenderloin in oven at 425 degrees F for 25 to 30 minutes until internal temperature reaches 150 degrees F.
• Grind almonds and bread in blender until fine. Add tomatoes and red peppers; blend until smooth.
• Stir in remaining ingredients. Serve at room temperature over sliced tenderloin.

ROAST PORK LOIN WITH CARROT ROMESCO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a rimmed baking sheet.
• Toast pine nuts in the preheated oven, tossing occasionally, until golden brown, 8 to 10 minutes. Let cool.
• Increase oven temperature to 450 degrees F (230 degrees C). Toss carrots with 1 tablespoon olive oil on a separate rimmed baking sheet; season with salt and pepper.
• Roast carrots in the preheated oven, tossing occasionally, until softened and browned, 15 to 20 minutes.
• Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork tenderloin with salt and pepper; cook in the hot oil, turning occasionally, until golden brown, 10 to 15 minutes.
• Transfer skillet to the oven; roast pork until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 15 minutes.
• Combine pine nuts, remaining 3 tablespoons olive oil, and garlic in a food processor; process into a coarse paste. Add 1/4 of the carrots, 1 tablespoon vinegar, 1 tablespoon water, and red pepper flakes. Process, adding more water as needed, into a coarse puree. Season with salt and pepper.
• Toss remaining carrots, remaining 1 tablespoon vinegar, and watercress in a large bowl. Season with salt and pepper.
• Slice pork and top with carrot puree; serve with salad.