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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup pine nuts
- 1 1/2 lb. carrots (small, peeled, halved lengthwise if larger)
- 5 Tbsp. olive oil (divided)
- kosher salt
- 1 pork tenderloin (large, about 1 1/2 pounds)
- 1 garlic clove (small, finely grated)
- 1 tsp. aleppo pepper (or 1/2 teaspoons crushed red pepper flakes)
- 2 Tbsp. red wine vinegar (divided)
- 2 cups greens (spicy, such as watercress or baby mustard)
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