Preheat grill. Rub pork with oil and season with salt and pepper. Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness. Let rest and cut on the bias. Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette.
Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles, and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the wine.
Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper.
Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl. Season with salt and pepper, to taste. Slowly whisk in olive oil until emulsified.
Recipe courtesy of Bobby Flay, 2004