Ibérico Pork Tenderloin with Charred Red Pepper Sauce

Ibérico Pork Tenderloin with Charred Red Pepper Sauce
Will Budiaman


  •   One 3/4-pound pork tenderloin, preferably Ibérico Fresco (solomillo)
  • red bell pepper
  • 2 Tablespoons  vegetable oil
  • small onion, sliced thinly
  • cloves garlic, sliced thinly
  • 1 Teaspoon  paprika
  •   Kosher salt and freshly ground black pepper, to taste
  • 1 Teaspoon  sherry vinegar
  • 1/4 Cup  plus 1 tablespoon extra-virgin olive oil

An easy charred red pepper sauce inspired by romesco, a popular Spanish sauce, is the perfect accompaniment to seared or grilled meats, such as Ibérico pork tenderloin. Ibérico pork tenderloin is best cooked to a rosy pink medium-rare with what I call the 3/2/1 approach: Sear for 3 minutes on one side, 2 minutes on the other, and finish for 1 minute in the oven.

See all pork recipes.


Leave the tenderloin out until it reaches room temperature. Meanwhile, roast the bell pepper on all sides directly over a medium gas flame until charred on all sides, about 2-3 minutes per side. Let cool.

Meanwhile, heat 1 tablespoon of the vegetable oil in an 8-inch skillet over medium heat and add the onion and garlic. Cook until the onion is softened and golden, stirring occasionally, for about 7 minutes. Peel, seed, and chop the red bell pepper.

Add the bell pepper and season the mixture with the paprika, and salt and pepper, to taste. Cook for 1 more minute, and remove from the heat. Transfer to the bowl of a food processor and add the sherry vinegar. Pulse until just combined.

Then, with the machine running, slowly add ¼ cup of the extra-virgin olive oil and continue to blend until smooth, scraping down the sides of the bowl if necessary. Season with salt and pepper, to taste, pulse once more, and set aside.

Preheat the oven to 400 degrees.

Heat a 10- to 12-inch skillet over high heat for 5 minutes. Rub the tenderloin with the remaining vegetable oil and place in the skillet. Brown on one side without moving, about 3 minutes. Using tongs, flip and brown on the other side for 2 minutes. Then, transfer to the oven and roast for 1 minute.

Remove from the oven and transfer to a cutting board. Let cool for at least 15 minutes before slicing and serving with the sauce on the side. Drizzle the remaining extra-virgin olive oil over the slices.


Calories per serving:

946 calories

Dietary restrictions:

Low Carb Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 124g 191%
  • Carbs 20g 7%
  • Saturated 21g 103%
  • Fiber 5g 20%
  • Trans 1g
  • Sugars 8g
  • Monounsaturated 80g
  • Polyunsaturated 17g
  • Protein 167g 334%
  • Cholesterol 516mg 172%
  • Sodium 426mg 18%
  • Calcium 107mg 11%
  • Magnesium 244mg 61%
  • Potassium 3,590mg 103%
  • Iron 10mg 53%
  • Zinc 16mg 104%
  • Phosphorus 2,011mg 287%
  • Vitamin A 244µg 27%
  • Vitamin C 162mg 270%
  • Thiamin (B1) 8mg 529%
  • Riboflavin (B2) 3mg 167%
  • Niacin (B3) 54mg 270%
  • Vitamin B6 7mg 337%
  • Folic Acid (B9) 70µg 17%
  • Vitamin B12 4µg 69%
  • Vitamin D 2µg 1%
  • Vitamin E 20mg 101%
  • Vitamin K 49µg 62%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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