Ingredients

• 600 gms (1.33 lbs) pork tenderloin
• 2 tbsps olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 red bell peppers
• 1 tomato
• 2 garlic cloves
• 50 gms (0.11 lb) almonds
• 1 tbsp sherry vinegar
• 1 tsp smoked paprika
• 1 ciabatta bread
• 500 gms (1.11 lbs) potatoes
• 1 tsp chili powder
• 100 mls (0.42 cup) mayonnaise
• 2 tbsps lemon juice
• 10 gms (0.02 lb) parsley

Instructions

1. Preheat oven to 200°C (400°F).
2. Season the pork tenderloin with olive oil, salt, and black pepper.
3. In a roasting pan, place the seasoned pork tenderloin and roast for 25-30 minutes, or until the internal temperature reaches 63°C (145°F).
4. While the pork is roasting, prepare the Romesco sauce. Roast the red bell peppers and tomato in the oven until charred and soft. Allow to cool, then peel and deseed the peppers and tomato.
5. In a food processor, combine the roasted peppers, tomato, garlic, almonds, sherry vinegar, smoked paprika, and ciabatta bread torn into pieces. Blend until smooth, adding a bit of water if needed for consistency. Season with salt to taste.
6. To make Patatas Bravas, peel and dice the potatoes. In a pot of boiling salted water, cook the potatoes for 10 minutes or until tender. Drain and pat dry.
7. Heat some olive oil in a large skillet over medium-high heat. Fry the potatoes until golden and crisp. Drain on paper towels and season with salt and chili powder.
8. In a small bowl, mix the mayonnaise with lemon juice and a pinch of salt. This will be used as a dipping sauce for the Patatas Bravas.
9. Serve the roasted pork tenderloin sliced, with the Romesco sauce on the side, and the crispy Patatas Bravas with the lemon mayonnaise. Garnish everything with freshly chopped parsley.

Notes

• Romesco sauce can be made ahead of time and stored in the refrigerator for up to a week.
• Patatas Bravas are best served immediately but can be kept warm in the oven.