Description
Take the most tender part of the Berkshire hog the pork tenderloin and pair it with Romesco sauce. This turned out delicious.
Ingredients
- • 1 Circle B Ranch pork tenderloin (about 1.5 pounds)
- • ½ cup cilantro leaves and tender stems, loosely packed
- • 1 jalapeno, chopped (remove seeds, if desired)
- • 1 clove garlic, crushed
- • Zest and juice of 1 lime
- • 2 tablespoons vegetable or canola oil (plus more for cooking)
- • 1 tablespoon light agave nectar or honey
- • 1 ½ teaspoons kosher salt (plus more for cooking)
- • ½ teaspoon fresh cracked pepper (plus more for cooking)
For the Romesco Sauce
- • ½ cup Italian or French bread, crust removed, cut into one-inch cubes
- • ½ cup almonds
- • 2 medium red bell peppers, sliced in half lengthwise, seeds and stems removed
- • 1 medium plum tomato, sliced in half lengthwise, stem removed
- • 2-3 cloves of garlic, in skin
- • 2-3 tablespoons red wine vinegar or sherry vinegar
- • ½ teaspoon light agave nectar or honey
- • 2 teaspoons sweet, smoked paprika
- • 2 pinches of cayenne pepper, or to taste
- • Kosher salt and fresh cracked pepper
- • ¼ cup extra-virgin olive oil
For the Gremolata
- • ¼ cup cilantro leaves and stems, finely chopped
- • Zest of 1 lime
- • 1 clove garlic, minced
- • Drizzle of extra-virgin olive oil
- • Small pinch of salt
Instructions
For the Cilantro Marinated Pork with Romesco Sauce
- 1. For marinade, blend ingredients from cilantro through pepper in a food processor until smooth. Add pork and marinade to a large ziplock bag, and marinate at least 2 hours or up to overnight.
- 2. While pork is marinating, prepare the sauce (Romesco Sauce recipe will follow this one). Preheat oven to 350° F. Arrange bread cubes and almonds on a baking sheet. Toast in the center of the oven for 5-8 minutes, or until almonds are fragrant and bread is dried out and golden, stirring half-way through. Set aside.
- 3. Preheat the broiler. Arrange peppers (cut side down), tomato (cut side up), and garlic on a baking sheet. Broil 2-3 minutes, flip garlic, and broil another 2-3 minutes or until softened and garlic skin is lightly browned. Set garlic aside. Rotate pan and continue to broil tomato for 4-6 minutes or until softened and charred. Set aside. Broil peppers an additional 2-3 minutes or until al skin is well-charred. Transfer peppers to a brown bag, seal and allow to steam for 10-12 minutes. Meanwhile, peel garlic, and peel and chop the tomato. Peel and chop peppers. Discard skins. Using food processor, finely grind bread and almonds. Add peppers, tomato, garlic, 2 tablespoons of vinegar, agave, and spices. Blend until smooth. Stream in olive oil while blending, until incorporated. Taste and season with additional vinegar, salt and/or pepper, if desired. Refrigerate sauce until ready to use.
- 4. Remove pork from fridge and allow to come to room temperature (approximately 30-60 minutes). Preheat oven to 400° F. Heat 2 tablespoons of vegetable oil in a large, oven-proof saute pan over medium-high heat. Remove pork from marinade, pat dry, and season with salt and pepper. Sear pork for 2-3 minutes on the first side, or until well-browned, flip and sear another 1-2 minutes. Transfer pan to the center of the oven. Roast 8-12 minutes; or until the thickest part of the meat registers 135-140° F (if you prefer a pink center) or 140-145° F (if you prefer meat closer to medium, only slightly pink). Rest 10-15 minutes.
- 5. Meanwhile, prepare the gremolata. For the gremolata, mix all ingredients together in a small bowl. When ready to serve, slice the pork into ½-inch thick slices. Serve with sauce and top with gremolata. Enjoy!
For the Romesco Sauce Alone
- 1. Preheat oven to 350° F. Arrange bread cubes and almonds on baking sheet. Toast in the center of the oven for 5-8 minutes, or until the almonds are fragrant and bread is dried out and golden, stirring half-way through. Set aside.
- 2. Preheat the broiler. Arrange peppers (cut side down), tomato (cut side up), and garlic on a baking sheet. Broil 2-3 minutes, flip garlic, and broil another 2-3 minutes or until softened and garlic skin is lightly browned. Set garlic aside. Rotate pan, and continue to broil tomato for 4-6 minutes or until softened and charred. Set aside. Broil peppers and additional 2-3 minutes or until all skin is well-charred.
- 3. Transfer peppers to a brown bag, seal and allow to steam for 10-12 minutes. Meanwhile, peel garlic, and peel and chop the tomato. Peel and chop peppers. Discard skins. Using food processor, finely grind bread and almonds. Add peppers, tomato, garlic, 2 tablespoons of vinegar, agave, and spices. Blend until smooth. Stream in olive oil while blending, until incorporated. Taste and season with additional vinegar, salt and/or pepper, if desired.
- 4. Serve with Sabrina’s marinated pork tenderloin or your dish of choice. Enjoy!
Nutrition
- Serving Size: 4
