For pork, preheat the oven to 350°F.

Mix pimentón, salt and pepper in a small bowl.

Rub tenderloin all over with the mixture and drizzle with 1 tablespoon of the oil.

Heat a large ovenproof skillet over medium-high heat.

Add remaining 1 tablespoon oil, swirl to coat the skillet and heat until hot but not smoking.

Add tenderloin and brown on all sides, about 5 minutes.

Transfer the skillet to the oven and roast until pork is cooked through (an instant-read thermometer inserted into the thickest part of the meat should register 145°F), about 15 minutes.

Let the pork rest 5 minutes before slicing.

Meanwhile, for the sauce, combine almonds and bread in a food processor and process until finely ground.

Add garlic, tomato, peppers, vinegar, salt and pimentón; process until a thick purée forms, stopping to scrape down the sides of the processor as needed.

With the processor running, add oil in a slow stream.

Transfer sauce to a bowl. (Sauce can be refrigerated in an airtight container for up to 5 days.)

Serve sauce at room temperature, spooned over the sliced pork.