Simple spice-rubbed pork tenderloin, but served with luscious cooked carrots. Who knew they could taste so good when roasted? You may want to make these again and again. Then there’s the grits, creamy with smoked Gouda. And then there’s the salad too, with a sherry and honey mustard vinaigrette.
Pork tenderloin is something I cook for myself now and then. I probably should buy one, cut it in half and freeze the other half because one pork tenderloin (at least the Costco ones) are big – usually enough for 4 meals for me. Maybe even 5 if I don’t dole out too much on any one serving. And by day three, I’m tired of pork tenderloin! But this meal, this pork tenderloin is merely a way to eat the scrumptious carrots on top, the creamy grits with Gouda and the lovely green salad on the side. I’m telling you true, your fork is going to want all of those carrots to the exclusion of everything else on the plate.
The carrots, scrubbed and halved, are roasted for 15-20 minutes in a hot-hot oven, sprinkled with some kind of various spice rub (your choice). Once cooled, you whiz some of them up with pine nuts and olive oil to make the Romesco part. The remaining carrots are served in the salad. The pork is seasoned with the same spice rub, browned on the stove, then finished off in the oven.
Meanwhile, you make the grits – using a combination of broth and milk to make them creamy, then at the last, add in the Gouda (did you know it’s pronounced gow-da? not goo-da, as we do?) and serve it right away while it’s still piping hot. When I make this, I use regular Gouda, not smoked. I’m not a big fan of smoked cheeses for some reason – I like the pure stuff, but suit your own palate. Place the pork tenderloin slices napped over the edge of the grits and top with the Romesco carrots.
You will have tossed up a lovely green salad too (adding arugula for sure, maybe even watercress or some other unusual greens if you can find them), toss with the sherry wine vinegar vinaigrette and the remaining carrots, and that’s dinner. The recipes came from a cooking class a couple of months ago with Tarla Fallgatter. I was still eating some carbs then, so I can attest to the deliciousness of those carrots. Now I’m only eating raw carrots.
What’s GOOD: well, the carrots Romesco are the best part of this dish in my opinion, but the grits are good, as is the pork AND the lovely greens on the side. Altogether great meal – would definitely be suitable for a company dinner.
What’s NOT: maybe a bit more prep than some meals.
Pork Tenderloin: printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Roast Pork Tenderloin with Carrot Romesco
Recipe By: Tarla Fallgatter cooking class, 2018
Serving Size: 6
CARROTS:
1 1/2 pounds carrots — small, halved lengthwise
2 tablespoons olive oil
1 teaspoon spice rub — (your choice)
Salt and pepper to taste
ROMESCO:
1/4 cup pine nuts — toasted
1 clove garlic
1 pinch red chili flakes
3 tablespoons olive oil
2 tablespoons red wine vinegar
PORK:
2 pork tenderloins — silverskin removed, trimmed
2 teaspoons spice rub — (use same as in carrots)
2 tablespoons olive oil
Salt and pepper to taste
2 cups greens — watercress, arugula, dark hearty lettuces
VINAIGRETTE:
2 tablespoons sherry vinegar
1 teaspoon honey mustard
3 tablespoons olive oil
Salt and pepper to taste
1. Preheat oven to 450°F. Toss carrots with oil, spice rub and salt and pepper to taste. Spread out on a rimmed baking sheet and roast, tossing occasionally, until carrots are softened, browned, about 15-20 minutes. Carrots should be very tender. Let cool slightly.
2. Meanwhile, season pork with salt, pepper and spice rub. Heat a saute pan to high, add oil and sear tenderloin on all sides. Transfer to oven and roast until a thermometer inserted into the center registers 145°F, about 10 minutes. Remove, tent with foil and let rest for 10 minutes before slicing.
3. Pulse the pine nuts, garlic and red chili flakes in a food processor with oil, salt and pepper to taste. Add about a cup of the cooked carrots, vinegar and process until it reaches a coarse texture, adding more oil if necessary. Taste for seasonings.
4. SALAD: Toss the greens and the remaining carrots with vinaigrette. Slice pork and serve with romesco alongside the salad.
Per Serving: 373 Calories; 28g Fat (66.8% calories from fat); 19g Protein; 13g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 90mg Sodium.
Grits: printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Smoked Gouda Grits
Recipe By: Tarla Fallgatter cooking class, 2018
Serving Size: 6
1 1/4 cups whole milk
1 1/4 cups water
1 teaspoon kosher salt
1/2 cup grits — coarse ground (NOT instant)
2 tablespoons unsalted butter — cut into pieces
3 ounces gouda cheese — smoked or regular
kosher salt and freshly ground black pepper to taste
2 tablespoons Italian parsley — chopped
1. Bring milk, salt and water to a boil in a large pan over medium high heat. Gradually whisk in grits until smooth.
2. Reduce heat to low, cover and cook, whisking frequently, until creamy but still with some bite, 20-25 minutes. Remove from heat and whisk in butter and cheese. Season with salt and pepper to taste. Serve topped with Italian parsley.
Per Serving: 164 Calories; 10g Fat (52.5% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 457mg Sodium.

Leslie C
said on June 17th, 2018:
This recipe sounds absolutely delicious, every component! I’ve forwarded this to my foodie friends, it will be my birthday dinner for hubbie! Love your posts, the books as much as the recipes. Thanks so much!
Warm regards,
Leslie C
It IS a good recipe. I made it the other night for a group of friends (without the grits because some people brought other food). It was really good. Glad you enjoy my book recommendations too! . . . carolyn t
hddonna
said on June 19th, 2018:
Carolyn, how do you do it? You are always coming up with a new way to cook something I’ve been meaning to cook soon. There’s a pork tenderloin in my fridge just waiting for this recipe!
I learned about the proper pronunciation of “Gouda” from a cheese expert on The Splendid Table some years ago. Whenever I say it to a deli worker, though, I get a confused look, and I have to pronounce it wrong so they understand what I’m talking about.
I’m LOLing here. Yes, I’ve stopped saying it correctly because almost no one understands! So funny. You and I must be soul sisters or something like that. Wish we didn’t live so far away from one another as I’d be phoning you to meet for coffee this week! . . . carolyn t
hddonna
said on June 20th, 2018:
It seems I’m having a problem posting comments on your site lately. I submitted one last night, but today it has disappeared, without the usual notification that it is awaiting moderation–it’s just gone. Will try again!
Wanted you to know that you have an uncanny habit of posting recipes that are just what I’m looking for–new ideas for cooking something I have on hand and need to use. I’ve got the pork tenderloin in my fridge, waiting for me to decide what to do with it, and this recipe looks like the answer!
I learned about the correct pronunciation of “Gouda” on The Splendid Table a few years ago, but I’ve found that it is hard to use it. If I say it that way when ordering at the deli, I get a puzzled look and have to repeat myself, either changing the pronunciation or explaining how I found out the correct one. I’ve explained it to friends and family, but I don’t think anyone else has actually adopted the pronunciation. Glad to know someone of my acquaintance knows about it, too!
Your other message did come through – I just didn’t read it until just now. I don’t look for updates to comments except in the mornings when I’ve got my cup of coffee in hand. Comments don’t post until I’ve “approved” them. I get tens of thousands of spam comments (fortunately there is a background program that sets most of them aside so I need only delete the long list of them every few weeks) so I don’t let comments go “up” and live until I’ve approved them. . . .c
Toffeeapple
said on June 23rd, 2018:
Goodness me, you do set me thinking! Especially about Grits, which I love – I thought they were loaded with Carbs but it turns out that I was wrong so, the next thing is how to get some since no relatives are coming from North Carolina this year!
As for Gouda, if you are in the Nederlands they would not recognise Gowda, it is more gutteral. Oh look, here is a link for pronunciation: https://www.eatingamsterdamtours.com/blog/dutch-gouda-cheese/
In winter, I always roast vegetables, I put them all in a roasting tray, with lard, if I can get it, then salt and pepper (white) and perhaps Rosemary and let them all meld together in the heat and serve with gravy…
I am not too bothered about the meat, as you know. Sometimes I buy a pack of cooked Prosciutto, 100 grams, perhaps four slices and that lasts me a week – but I savour each slice with whatever I choose to eat with it.
It is the weekend, apparently – enjoy it!
Can you buy cornmeal in Britain? I think the fine-ness of the grain is different from grits, but it would give you much the same result, I think. I’ve enjoyed many a fine meal with roast vegetables, but when you give the vegetables plenty of space on the baking sheet, they caramelize better (more) and that’s what I like the best. I’ve have family here this weekend, prepared a big meal for everyone yesterday – – recipes up soon. . .carolyn t