The Atlanta Journal-Constitution
ROAST PORK TENDERLOINS WITH SHORTCUT ROMESCO SAUCE
Recipe from F1
2 (12-ounce) pork
tenderloins 6 tablespoons extravirgin olive oil, divided Salt and freshly ground
black pepper
1 cup drained jarred
roasted red peppers 3/4 cup roasted, unsalted
almonds
1 large garlic clove,
peeled
3 tablespoons red wine
vinegar
ON THE SIDE: Toasted crusty bread and arugula salad
Place a rimmed baking sheet on the middle rack of the oven and heat the oven to 450 degrees. Prepare the pork by rubbing the tenderloins with 2 tablespoons olive oil, then season well on all sides with salt and pepper.
When the oven is hot, carefully remove the baking sheet and place the pork in the center. Roast for 10 minutes.
Carefully remove the baking sheet from the oven and flip the pork. Continue to roast until the thickest part of the pork registers 140 degrees, about 5 more minutes. Transfer the pork to a carving board and let rest for 5 minutes.
While the pork is cooking, make the romesco sauce: Combine the peppers, almonds and garlic in a food processor. Process until the almonds are in small pebble-sized pieces, about 30 seconds. With the processor running, drizzle in the vinegar and 1/4 cup of the olive oil (the remaining 4 tablespoons). Continue to process until the mixture is creamy and emulsified. Season to taste with salt, then transfer to a serving bowl. Slice the pork and serve with the romesco, bread and salad.
Serves 4.
Per serving: 419 calories (percent of calories from fat, 54), 41 grams protein, 7 grams carbohydrates, 4 grams fiber, 25 grams total fat (4 grams saturated), 111 milligrams cholesterol, 1,289 milligrams sodium.