Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce

Total Time:
2 hr 45 min
Prep:
2 hr
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Walnut Romesco:
  • 3 tablespoons olive oil
  • 8 cloves garlic, peeled
  • 1 red bell pepper, roasted, peeled and coarsely chopped
  • 2 ancho chiles, soaked in boiling water until soft, seeded
  • 1 slice white bread, crust removed, cut into small cubes
  • 1/4 cup red wine vinegar
  • 1/2 cup walnuts, divided
  • 1/4 cup golden raisins, divided
  • 1/4 cup dried apricots, coarsely chopped
  • Grilled Pork Tenderloin:
  • 2 pork tenderloins (1 1/2 pounds each) butterflied
  • Salt and freshly ground pepper
  • Walnut Romesco
  • 2 tablespoons olive oil
  • Caramelized Date Sauce:
  • 2 tablespoons unsalted butter
  • 1/2 cup thinly sliced shallots
  • 2 tablespoons sugar
  • Salt and freshly ground pepper
  • 1/2 cup red wine
  • 1/2 cup white wine
  • 1 cup coarsely chopped dates
  • 5 cups home-made chicken stock
  • 1 tablespoon molasses
Directions
  • Heat the oil in a medium saute pan over high heat, until smoking. Saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Stir in half of the walnuts. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.

  • For the Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees F. Season both sides of the pork tenderloin with salt and pepper. Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with butcher's twine. Brush each tenderloin with oil and grill for 4 to 5 minutes on each side or until just cooked through. If using oven, heat oil in a large ovenproof saute pan over high heat. Sear the meat on both sides, until golden brown, place in oven and roast for 10 minutes. Let rest 10 minutes before slicing.

  • For the Caramelized Date Sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and the sugar and cook until caramelized, about 5 to 7 minutes. Season with salt and pepper to taste. Increase the heat to medium-high. Add both wines and reduce the mixture to 1/4 cup. Add the dates, stock and molasses and continue cooking until reduced to 2 cups, and reaches the consistency of a slightly thick sauce, about 30 minutes, keep warm.

  • To serve, slice tenderloin into 1-inch thick pieces and top with a little Remesco sauce and drizzle with date sauce.


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