Roast Pork Tenderloin with Carrot Romesco
Roast Pork Tenderloin with Carrot Romesco
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

    Ingredients

    • 1/4 cup pine nuts
    • 1 1/2 pounds small carrots, peeled, halved lengthwise if larger
    • 5 tablespoons olive oil, divided
    • Kosher salt
    • 1 freshly ground black pepper
    • 1 large pork tenderloin (about 1 1/2 pounds)
    • 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)

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 440 % Daily Value *
    • Total Fat: 27 g 41.95%
    • Saturated Fat: 4 g 21.33%
    • Trans Fat: 0 g %
    • Cholesterol: 82 mg 27.36%
    • Sodium: 205 mg 8.56%
    • Calcium: 154 mg 15.36%
    • Potassium: 1187 mg 33.92%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 17.99%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 21 g %
    • Dietary Fiber: 8 g 30.75%
    • Sugar: 8 g
    • Protein: 31 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 647.45%
    • Vitamin C 48.48%
    • Vitamin D 3.16%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables4
    • Exchange - Lean Meat4
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total4 oz-eq

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