Here’s the final meal from the first half of the 2016 Cookery Project. I’ll be posting a project summary in a day or two.
I got this recipe for Roast Pork Tenderloin with Carrot Romesco from Bon Appétit, via Epicurious. “Romesco” is a Spanish nut and red pepper-based sauce that can be used in the same ways that pesto can, although the two taste not at all alike. In this meal, the Romesco was made with carrots, roasted pine nuts, olive oil, garlic, and red wine vinegar, and sits at the bottom of the plate.
The salad is made of roasted carrots and baby mustard, which I’ve never tried before. The baby mustard has a sharp, spicy taste, and a texture sort of like kale.
I browned the pork tenderloin in a pan, then roasted it.
It makes for a colourful dish, doesn’t it?