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

Name: Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 2 ancho chiles, soaked in boiling water until soft, seeded; 1 liters homemade chicken stock; 237 milliliters coarsely chopped dates; 59 milliliters dried apricots, coarsely chopped; 8 cloves garlic, peeled; 59 milliliters golden raisins, divided; 1 Tbsp molasses; 2 Tbsps olive oil; 3 Tbsps olive oil; 1 kilograms pork tenderloins each) butterflied; 1 red bell pepper, roasted, peeled and coarsely chopped; 118 milliliters red wine; 59 milliliters red wine vinegar; 4 servings Salt and freshly ground pepper; 118 milliliters thinly sliced shallots; 2 Tbsps sugar; 2 Tbsps unsalted butter; 4 servings Walnut Romesco; 118 milliliters walnuts, divided; 1 slice white bread, crust removed, cut into small cubes; 118 milliliters white wine

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

You can never have too many main course recipes, so give Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce a try. This recipe serves 4. One portion of this dish contains around 89g of protein, 69g of fat, and a total of 1347 calories. It is perfect for The Fourth Of July. Head to the store and pick up wine, chicken stock, walnut romesco, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes.

Instructions

Heat the oil in a medium saute pan over high heat, until smoking.

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Cooking Oil

Equipment you will use

Frying Pan

Saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Stir in half of the walnuts.

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Bell Pepper

Bread Cubes

Walnuts

Chili Pepper

Garlic

Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar.

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Vinegar

Equipment you will use

Slotted Spoon

Frying Pan

Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.

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Food Processor

Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.

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Salt And Pepper

Apricot

Raisins

Walnuts

For the Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees F. Season both sides of the pork tenderloin with salt and pepper.

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Pork Tenderloin

Salt And Pepper

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Grill

Oven

Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with butcher's twine.

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Spread

Walnuts

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Kitchen 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.

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Meat

Cooking Oil

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Grill

Oven

Frying Pan

Let rest 10 minutes before slicing.

For the Caramelized Date Sauce: Melt the butter in a medium saucepan over medium heat.

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Butter

Sauce

Dates

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Sauce Pan

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.

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Salt And Pepper

Shallot

Sugar

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.

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Molasses

Dates

Sauce

Stock

To serve, slice tenderloin into 1-inch thick pieces and top with a little Remesco sauce and drizzle with date sauce.

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Sauce

Dates

Equipment

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Yacochuya San Pedro De Yacochuya Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.