Pork Tenderloin with Hazelnut Romesco

Featured by Bodegas Chivite - Gran Fuedo - Viña Salceda in the International Wine Club.
Pork Tenderloin with Hazelnut Romesco


2 (1-pound) pork tenderloins
olive oil
salt & freshly ground pepper

Romesco Sauce:
1/4 cup olive oil
6 peeled garlic cloves
1 red bell pepper, grilled, peeled & seeded
2 ripe plum tomatoes
2 ancho chiles, soaked in boiling water until soft,seeded
1 slice white bread, crust removed, small cubes
1/2 cup red wine
1/4 cup shelled hazelnuts
1 Tbs. honey
salt & freshly ground pepper

Vinaigrette Ingredients:
1/4 cup sherry vinegar
1/2 shallot, peeled & finely diced
1 Tbs. Dijon mustard
1 tsp. honey
1 tsp. minced fresh oregano, or more to taste
salt & freshly ground pepper
1/2 cup pure olive oil


For the Pork:
Preheat grill. Rub pork with oil & season with salt & pepper. Place on grill & grill until golden brown, turn over & continue grilling to desired doneness. Let rest & cut on the bias.

For the Romesco Sauce:
Heat olive oil in large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles, & bread cubes until lightly browned, about 2 min. each.

Remove each ingredient with a slotted spoon as it is done. Deglaze pan with wine. Place all sautéed ingredients and deglazing liquid into a food processor & blend until smooth. Add the hazelnuts & process until finely chopped. Add the honey & season to taste with salt & pepper.

For the Vinaigrette:
Whisk together vinegar, shallot, mustard, honey & oregano in a small bowl. Season with salt & pepper to taste. Slowly whisk in olive oil until emulsified.

Serve pork tenderloin with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette. Enjoy!

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