Grilled Pork Tenderloin with Green Romesco Sauce

Juicy boneless pork grilled to smoky perfection and balanced with cool and unusually peppery romesco sauce.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: European fusion

Keyword: grilled pork tenderloin

Servings:

Preheat the oven to 200C/400F. Arrange the whole green peppers and one green chilli on a roasting pan and drizzle with 1 tbsp of olive oil. Roast for 30-40 minutes until the peppers are soft and collapsed.
Take out of the oven, cover the peppers with a kitchen towel and cool. Once the peppers are cool enough to handle you can either peel them or leave them as they are but remove the seeds.
To make the sauce combine the green peppers and a green chilli, almonds, parsley, sherry vinegar, cumin, olive oil and salt in the bowl of a food processor and process until smooth. Set aside till needed.
Take the tenderloins out of the fridge 30 minutes before grilling and bring them to room temperature. Season the pork with salt and coat with olive oil.
Add the tenderloins to a grill preheated to 450F/220C, turning occasionally so each side is cooked and coloured. They will take between 16-20 minutes, but check that they are fully cooked with a meat thermometer, which should register at 62C/145F. Remove to a plate and rest for 10 minutes before slicing.
Spread the green romesco on a serving plate and top with the sliced pork tenderloin.