Roast Pork Tenderloin with Carrot Romesco
Ingredients
- ¼ cup pine nuts
- 1½ pound small carrots, peeled, halved lengthwise if larger
- 5 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 large pork tenderloin (about 1½ lb.)
- 1 small garlic clove, finely grated
- 1 tsp Aleppo pepper or ½ tsp. crushed red pepper flakes
- 2 tablespoons red wine vinegar, divided
- 2 cups spicy greens (such as watercress or baby mustard)
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