Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette

Total Time:
1 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 (1-pound) pork tenderloins
  • Olive oil
  • Salt and freshly ground pepper
  • Hazelnut Romesco, recipe follows
  • Fresh Oregano Vinaigrette, recipe follows
  • Romesco Sauce:
  • 1/4 cup olive oil
  • 6 peeled garlic cloves
  • 1 red bell pepper, grilled, peeled and seeded
  • 2 ripe plum tomatoes
  • 2 ancho chiles, soaked in boiling water until soft, seeded
  • 1 slice white bread, crust removed cut into small cubes
  • 1/2 cup red wine
  • 1/4 cup shelled hazelnuts
  • 1 tablespoon honey
  • Salt and freshly ground pepper
  • Fresh Oregano Vinaigrette:
  • 1/4 cup sherry vinegar
  • 1/2 shallot, peeled and finely diced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon minced fresh oregano, or more to taste
  • Salt and freshly ground pepper
  • 1/2 cup pure olive oil
Directions

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.

Romesco Sauce:

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.

Fresh Oregano Vinaigrette:

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.


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