Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
For pork, preheat the oven to 350°F.
Mix pimentón, salt and pepper in a small bowl.
Rub tenderloin all over with the mixture and drizzle with 1 tablespoon of the oil.
Heat a large ovenproof skillet over medium-high heat.
Add remaining 1 tablespoon oil, swirl to coat the skillet and heat until hot but not smoking.
Add tenderloin and brown on all sides, about 5 minutes.
Transfer the skillet to the oven and roast until pork is cooked through (an instant-read thermometer inserted into the thickest part of the meat should register 145°F), about 15 minutes.
Let the pork rest 5 minutes before slicing.
Meanwhile, for the sauce, combine almonds and bread in a food processor and process until finely ground.
Add garlic, tomato, peppers, vinegar, salt and pimentón; process until a thick purée forms, stopping to scrape down the sides of the processor as needed.
With the processor running, add oil in a slow stream.
Transfer sauce to a bowl. (Sauce can be refrigerated in an airtight container for up to 5 days.)
Serve sauce at room temperature, spooned over the sliced pork.