Romesco Pork Tenderloin

Instructions

1
Cook Within: Resting cooked meats before slicing allows juices to redistribute, meaning a more tender and flavorful meal for you! Romesco is traditionally made by blending roasted peppers with almonds and bread soaked in vinegar. We shorten the process by using mild harissa sauce, a North African mixture of roasted peppers, garlic, and spices.
2
Prepare the Ingredients: Trim bottoms off Brussels sprouts and halve (quar- ter if larger than ping pong balls). Peel, trim, and cut carrot into ¼” diagonal slices. Rinse pork tenderloin
3
Finish Pork and Vegetables: After vegetables have roasted 7 minutes, add seared son pork tenderloin with 1 Tbsp. Monterey season- ing blend (reserve remaining for romesco sauce) and re-toss vegetables. Roast until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and rest pork 3-5 minutes. While pork and vegetables roast, make romesco.
4
Toss with smokehouse maple seasoning, half the: syrup (remaining added to taste later), and a pinch of pepper. Spread into a single layer on one half and roast 7 minutes. Remove from oven. Taste vege- tables, and if more sweetness is desired, toss with remaining syrup. Vegetables will finish cooking in a later step. While vegetables roast, sear pork tenderloin.
5
Make the Romesco: Place harissa, almond flour, remaining Monterey seasoning blend, and 1 Tbsp. olive oil in a small
6
Sear the Pork Tenderloin: medium-high heat. Add pork tenderloin to hot pan and cook on two sides until lightly browned, 2-3 minutes per side.
7
Plate the Dish: Slice pork tenderloin into ½” thick slices. Place a serving of roasted vegetables on a plate. Add sliced pork and spoon romesco over pork. seasoning blend is used twice. 1 Tbsp. seasons tenderloin and remaining is in romesco sauce. the recipe before you start–we promise it will be time

Ingredients

Instructions