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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.