Ingredients
- 2 (1-pound) pork tenderloins
- Olive oil
- Salt and freshly ground pepper
- Hazelnut Romesco, recipe follows
- Fresh Oregano Vinaigrette, recipe follows
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:
- 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
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:
- 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
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.
Photo: Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette Recipe


















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By Tex-Mex Leo and...
MC ALLEN, TX
on November 24, 2012
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Made it for Thanksgiving dinner with the wife, daughters, a niece and her husband. What a treat! After searing the pork over high coals, I let it to the side of the grill to cook slowly, this took well into 65-70 minutes, but the outcome was fabulous. Pork can dry out easily, but not this time. The Hazelnut Romesco and oregano vinaigrette were perfect accompanyments. And the Pinot Noir capped it all off. The next afternoon, I spread Romesco on some rolls and made myself a Cuban sandwich with the very little leftover pork. Another grill boy Flay winner!
By psugarangel_8045800
Park Ridge, IL
on March 27, 2011
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One of the most delicious dishes I have made. I tried this out years ago but it is definately not forgotten...
By jess_10232850
CORAL GABLES, FL
on April 17, 2008
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Like always Chef Boby Flay gives us something wonderfully indulgent to try for ourselves. By far my favorite Chef.
Read all 11 reviews