For the pork, preheat oven to 350°F. Mix pimentón, salt and pepper in a small bowl. Rub the tenderloin all over with the mixture and drizzle with 1 tablespoon of the oil. Heat a large ovenproof skillet over medium high heat. Add the remaining 1 tablespoon oil, swirl to coat skillet and heat until hot but not smoking. Add tenderloin and brown on all sides, about 5 minutes. Transfer skillet to the oven and roast until internal temperature of pork reaches 155°F, about 15 minutes. Let the pork rest 5 minutes before slicing.

Meanwhile, for the romesco sauce, combine almonds and bread in a food processor and process until finely ground. Add garlic, tomatoes, peppers, vinegar, salt and pimentón; process until a thick puree forms, stopping to scrape down the sides of the bowl as needed. With the machine running, add oil in a slow stream. Transfer sauce to a bowl. (Romesco sauce can be refrigerated in an airtight container for up to 5 days.) Serve sauce at room temperature, spooned over the sliced pork.