Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce
- Level: Easy
- Total: 2 hr 45 min
- Prep: 2 hr
- Cook: 45 min
- Yield: 4 servings
- Level: Easy
- Total: 2 hr 45 min
- Prep: 2 hr
- Cook: 45 min
- Yield: 4 servings
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 homemade 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.
