Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce

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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