How to make pork tenderloin with romesco sauce
Pork tenderloin is a wonderfully tender, juicy cut of meat. Here we’ve served it with romesco sauce, made with almonds and peppers, originating from Spain
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Serves 3
Cook: 20 minutes
250g pork tenderloin
2 roasted red peppers (from a jar)
100g flaked almonds
1 piece of white sourdough bread
1 garlic clove, crushed
1 tsp smoked paprika
1 tbsp sherry vinegar
100ml olive oil
1 tsp salt
To serve
Pan-fried whole spring onions
Preheat the oven to 200C. Season the pork tenderloin with salt and pepper and sear it on all sides in a hot pan.
Add the pork to a roasting dish and roast in the oven for 12-15 minutes; it should be juicy and lightly pink in the middle when cooked. Rest the pork for at least 5 minutes when cooked.
Toast the almonds and bread in the oven until light brown. Blend with the peppers, garlic, smoked paprika, salt and sherry vinegar until smooth. Add the olive oil slowly when blending. Taste and season if necessary.
Put a frying pan on a high heat with a glug of olive oil. Season the spring onions with salt and add to the pan. Brown on all sides.
Slice the tenderloin and serve with the romesco sauce and the spring onions on the side.
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