Ingredients

• 1 pork tenderloin
• 2 tbsps olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 red bell peppers
• 2 tomatoes
• 2 garlic cloves
• 240 mls (1 cup) blanched almonds
• 2 tbsps red wine vinegar
• 1 tsp paprika
• 240 mls (1 cup) extra virgin olive oil

Instructions

1. Preheat oven to 425°F (220°C).
2. Season the pork tenderloin with salt and black pepper.
3. Heat 2 tbsp of olive oil in an oven-safe skillet over medium-high heat.
4. Sear the pork tenderloin for 2-3 minutes on each side.
5. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
6. While the pork is cooking, roast the red bell peppers and tomatoes on a baking sheet for about 20 minutes until they are charred and softened.
7. Once done, remove the skin from the peppers and tomatoes.
8. In a food processor, combine the roasted peppers, tomatoes, garlic cloves, blanched almonds, red wine vinegar, and paprika.
9. Blend until smooth, then slowly add the extra virgin olive oil while continuing to blend until the sauce is well emulsified.
10. Slice the pork tenderloin and serve with the Romesco sauce.

Notes

• Romesco sauce is a nut and red pepper-based sauce from Spain.
• The pork tenderloin should be cooked to an internal temperature of 145°F (63°C).