Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette

Name: Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 2 ancho chiles, soaked in boiling water until soft, seeded; 1 Tbsp Dijon mustard; 6 peeled garlic cloves; 59 milliliters shelled hazelnuts; 1 Tbsp honey; 1 teaspoon honey; 59 milliliters olive oil; 118 milliliters pure olive oil; 4 servings Olive oil; 1 teaspoon minced fresh oregano, or more to taste; 2 ripe plum tomatoes; 907 grams pork tenderloins; 1 red bell pepper, grilled, peeled and seeded; 118 milliliters red wine; 4 servings Salt and freshly ground pepper; 1 shallot, peeled and finely diced; 59 milliliters sherry vinegar; 1 slice white bread, crust removed cut into small cubes

Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette is a dairy free recipe with 4 servings. One portion of this dish contains around 52g of protein, 69g of fat, and a total of 952 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. 2 people found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up wine, salt and pepper, garlic cloves, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Preheat grill. Rub pork with oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness.

Equipment you will use

Grill

Let rest and cut on the bias.

Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette.

Ingredients you will need

Fresh Oregano

Vinaigrette

Hazelnuts

Romesco

Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles, and bread cubes until lightly browned, about 2 minutes each.

Ingredients you will need

Bell Pepper

Bread Cubes

Olive Oil

Tomato

Chili Pepper

Garlic

Equipment you will use

Frying Pan

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

Ingredients you will need

Wine

Equipment you will use

Slotted Spoon

Frying Pan

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

Equipment you will use

Food Processor

Add the hazelnuts and process until finely chopped.

Ingredients you will need

Hazelnuts

Add the honey and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Honey

Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl. Season with salt and pepper, to taste. Slowly whisk in olive oil until emulsified.

Ingredients you will need

Salt And Pepper

Olive Oil

Mustard

Oregano

Shallot

Vinegar

Honey

Equipment you will use

Whisk

Bowl

Equipment

Ingredients

Servings:

ancho chiles, soaked in boiling water until soft, seeded 1Tbsp

Dijon mustard 6

peeled garlic cloves 59milliliters

shelled hazelnuts 1Tbsp

honey 1teaspoon

honey 59milliliters

olive oil 118milliliters

pure olive oil 4servings

Olive oil 1teaspoon

minced fresh oregano, or more to taste 2

ripe plum tomatoes 907grams

pork tenderloins 1

red bell pepper, grilled, peeled and seeded 118milliliters

red wine 4servings

Salt and freshly ground pepper 1

shallot, peeled and finely diced 59milliliters

sherry vinegar 1slice

white bread, crust removed cut into small cubes

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. You could try Finca La Malena Malbec. Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.