Recipe Type: Bon Appetit, Carrot, Dairy Free, Dinner, Leafy Green, Paleo, Pine Nut, Pork, Pork Tenderloin, Quick & Easy, Quick and Healthy, Roast, Wheat/Gluten-Free
Ingredients: 1 1/2 pounds small carrots, peeled, halved lengthwise if larger, 1 freshly ground black pepper, 1 large pork tenderloin (about 1 1/2 pounds), 1 small garlic clove, finely grated, 1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes, 1/4 cup pine nuts, 2 cups spicy greens (such as watercress or baby mustard), 2 tablespoons red wine vinegar, divided,5 tablespoons olive oil, divided, Kosher salt
Beer Battered Fish
Turkey Meat Loaf
This information is per serving.
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Red Velvet Cupcakes
Photos Recipe Preheat oven to 375°F. Lightly oil 9x5x31/4-inch glass loaf dish....
Copyright © 2017. Science of Cooking