Seal bag and mix well. The surf and turf is served for the table and features a roasted pork loin with sautéed shrimp broccoli piquillo pepper pilaf mixed marble potatoes and romesco. Roast uncovered until instant read thermometer inserted into center of pork registers 145 f stirring carrots occasionally if beginning to caramelize about 18 minutes. Let rest 5 to 10 minutes. Nice flavours and got rave reviews.
Preheat oven to 450. While carrots are roasting heat 1 tablespoons oil in a large ovenproof skillet over medium high heat. Added some peeled shallots to roast with the carrots carrots and also roasted the garlic before adding it to the romesco mix more mellow less acidic. Season with salt and black pepper. Bake until tenderloin is 150 160 per your taste and potatoes are tender.
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Season pork with salt and pepper on both sides. Roasted pork loin topped with a nutty carrot romesco and simple watercress salad is an elegant dinner to serve when company comes over. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145 degrees 8 10 minutes. Roast tossing occasionally until softened and browned 15 20 minutes. Season pork with remaining 1 teaspoon salt and teaspoon pepper.
Arrange carrots in a baking dish and sprinkle with 1 tablespoon olive oil salt and pepper. Toss carrots with 1 tbsp. Arrange carrots in a baking dish and sprinkle with 1 tablespoon olive oil salt and pepper. Season pork with salt and pepper on both sides. Meanwhile heat remaining 1 tablespoon oil in a large skillet over medium high.
Toss carrots with 1 tbsp. Preheat oven to 450. Prep a large baking dish or sheet pan with a spray of pam. Seal bag and mix well.
