Easy roasted pork tenderloin is a great match for this sweet and smoky Spanish-style sauce that’s thick and almost spreadable, making it extra versatile. Try the sauce with roasted chicken, vegetables or fish or spread on a grilled cheese sandwich.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
280
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.