We recently made this incredible recipe for a small dinner party—it didn’t last too long on the table which was an excellent sign!  Instead of roasting the pork tenderloin, my husband grilled it perfectly on the trusty Weber grill just to give it that smoky, grilled flavor that only comes from a charcoal grill.  I seasoned the pork tenderloin with fresh rosemary, garlic and fennel pollen before cooking it, to give it that wonderful ‘porchetta’-like Italian flavor.

If you aren’t familiar with a traditional Romesco sauce, it is a Spanish condiment served with meat that is usually made with ground  nuts (most oftentimes almonds) and roasted red peppers.  This version is unique in that it is based with roasted carrots and toasted pine nuts, ground together until smooth in the food processor with olive oil and red wine vinegar for a tart kick.  The pork tenderloin is served with this lovely orange sauce and roasted carrots, over peppery watercress.  What an incredible Fall dish!

(To view this recipe, click on the following link: http://www.bonappetit.com/recipe/roast-pork-tenderloin-with-carrot-romesco)

Tagged: Bon Appetit, carrot Romesco, carrots, pine nuts, pork tenderloin, red wine vinegar, roast pork, roasted carrots, Romesco, Romesco sauce, watercress