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

1/4 cup pine nuts

1-1/2 lb. small carrots, peeled,halved lengthwise if larger

5 tbsp olive oil, divided

Kosher salt, freshly ground black pepper

1 large pork tenderloin (about 1-1/2 lb.)

1 small garlic clove, finely grated

1 tsp Aleppo pepper or 1/2 tsp crushed red pepper flakes

2 tbsp red wine vinegar, divided

2 cups spicy greens ( such as watercress or baby mustard)

Preheat oven to 350*. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes; let cool.

Increase temperature to 450*. Toss carrots with 1 tbsp. 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 tbsp 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*,8-10 minutes. Let rest 5 minutes before slicing.

Pulse pine nuts,garlic, and remaining 3 tbsp oil in a food processor to a coarse paste. Add aleppo pepper, 1/4 of carrots,1 tbsp vinegar, and 1 tbspĀ  water. Process, adding more water as needed to a coarse puree; season romesco with salt, black pepper, and more vinegar, if desired

Toss greens with remaining carrots and remaining 1 tbsp vinegar in a large bowl; season with salt and black pepper.Serve pork with romesco and salad.

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