Logo Print This Recipe

Grilled Pork Tenderloin with Romesco Sauce

Posted by Peggy on September 19, 2013

Recipe: Grilled Pork Tenderloin with Romesco


  • 3 large tomatoes, left intact
  • 1 large sweet onion, cut into thick slices
  • 3 red bell peppers, left intact
  • 1 small, hot chili pepper, such as serrano or jalapeno
  • 3-4 pieces pork tenderloin (3 - 3/12 pounds total)
  • Garlic powder
  • 1 cup chicken stock
  • 1-2 teaspoons finely chopped rosemary*
  • 1/2 teaspoon saffron
  • 2-4 tablespoons Spanish wine vinegar
  • 1 cup torn, day-old white bread
  • 1 cup Marcona almonds*


  1. Prepare a gas or charcoal grill to medium heat. On an oiled grill grate, grill tomatoes, onion, and peppers until vegetables are slightly charred and blistered on all sides; remove from heat. When cool enough to handle, remove skin from tomatoes and peppers, removing seeds and membranes from peppers.
  2. Place tomatoes, peppers, onion, chicken stock and 1 teaspoon rosemary in a deep saucepan; bring to a boil then reduce to a simmer and reduce stock stock 15-20 minutes. Meanwhile, soak saffron in 2 tablespoons vinegar 5 minutes then stir into pot.
  3. While sauce is simmering, Lightly season both sides pork with kosher salt, freshly ground pepper and garlic powder. grill pork on each side until internal temperature in thickest part reads 145 degrees, about 16-22 minutes.(See above notes if making ahead.)
  4. In batches, with on and off pulses, coarsely chop tomato mixture with bread and almonds so it remains chunky. Add kosher salt, freshly ground pepper and additional vinegar and rosemary to taste, if needed. Slice pork into medallions and serve with sauce.

*I omitted the rosemary as the Marcona almonds I used (The Trader Joe’s brand) were seasoned with rosemary lending enough herbacious flavor to the sauce.

Number of servings (yield): 6

Copyright © Peggy Lampman's dinnerFeed.