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Roasted Pimentón-Rubbed Pork Tenderloin with Romesco Sauce

Serves 4
Time 35 min
Easy roasted pork tenderloin is a great match for this sweet and smoky Spanish-style sauce that’s thick and almost spreadable, making it extra versatile. Try the sauce with roasted chicken, vegetables or fish or spread on a grilled cheese sandwich.
Ingredients
  • Pork Tenderloin
  • 2 teaspoons pimentón (smoked paprika)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 (1-pound) pork tenderloin
  • 2 tablespoons extra-virgin olive oil divided
  • Romesco Sauce
  • 1/3 cup Marcona almonds
  • 1 cup (1/2-inch) cubes stale bread
  • 2 cloves garlic roughly chopped
  • 1 medium tomato seeded and coarsely chopped
  • 1 (12-ounce) jar roasted red peppers drained
  • 1 tablespoon sherry vinegar
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon pimentón (smoked paprika)
  • 1/4 cup extra-virgin olive oil
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Pork Tenderloin
  • 2 teaspoons pimentón (smoked paprika)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 (1-pound) pork tenderloin
  • 2 tablespoons extra-virgin olive oil divided
  • Romesco Sauce
  • 1/3 cup Marcona almonds
  • 1 cup (1/2-inch) cubes stale bread
  • 2 cloves garlic roughly chopped
  • 1 medium tomato seeded and coarsely chopped
  • 1 (12-ounce) jar roasted red peppers drained
  • 1 tablespoon sherry vinegar
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon pimentón (smoked paprika)
  • 1/4 cup extra-virgin olive oil