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Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette Recipe

Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette

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Average Rating:

Total Reviews: 11

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  • 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!

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  • 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...

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  • 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.

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  • on November 14, 2007

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    This recipe is amazing! We are planning on having it for Christmas instead of our traditional meal. Yum!

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  • on October 30, 2006

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    This was a great recipe for testing out my new Weber grill! I made the Romesco early in the day, and instead of sauteeing the garlic I broiled it in its skin along side the red pepper that I had to prepare anyway. Another winner from Bobby!

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  • on July 16, 2006

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    This was a great recipe and I would definitely recommend making it to entertain. I was a little intimidated at first, because the recipe does seem to be quite involved. But the hardest part really was making the romesco sauce, and even that was hassle-free.

    I didn't think the romesco was flavorful enough alone, and my boyfriend thought it was a little too garlicy. But with the vinagrette, it was the perfect compliment to the pork.

    I had a LOT of romesco left over after dinner, so I think I will make less of it in the future. Still, there are lots of great ways to use up the left overs - over any kind grilled fish or poultry, over pasta, etc.

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  • on March 20, 2006

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    Very simple recipe but full of wonderful flavor love the remesco with the pork loin. Would even be wonderful with grilled tuna.

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  • on January 24, 2006

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    Making this dish was a lot of fun, it took sometime to put it together,but the end result was fantastic. Great dish if having company and want to impress the boss.

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  • on January 20, 2006

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    You couldn't really ask for a better pork tenderloin dish. It comes out so tender and the two sauces really complement each other. Excellent dish!!!!!!!!!!

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  • on September 01, 2004

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    One of the most delicious Pork Tenderloin dishes I have ever had. A lot of work but well worth it!

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