Ibérico Pork Tenderloin with Charred Red Pepper Sauce Recipe


Nutrition

Cal/Serving: 946
Daily Value: 47%
Servings: 2

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat62g96%
Saturated10g52%
Trans0g0%
Carbs10g3%
Fiber2g10%
Sugars4g0%
Protein84g167%
Cholesterol258mg86%
Sodium213mg9%
Calcium53mg5%
Magnesium122mg31%
Potassium1795mg51%
Iron5mg26%
Zinc8mg52%
Vitamin A2439IU49%
Vitamin C81mg135%
Thiamin (B1)4mg263%
Riboflavin (B2)1mg82%
Niacin (B3)27mg135%
Vitamin B63mg167%
Folic Acid (B9)35µg9%
Vitamin B122µg34%
Vitamin D1µg0%
Vitamin E10mg50%
Vitamin K25µg31%
Fatty acids, total monounsaturated40g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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Ibérico Pork Tenderloin with Charred Red Pepper Sauce
Will Budiaman

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.

2.833335
Ratings12

INGREDIENTS

  • One 3/4-pound pork tenderloin, preferably Ibérico Fresco (solomillo)
  • 1 red bell pepper
  • 2 tablespoons vegetable oil
  • 1 small onion, sliced thinly
  • 5 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

DIRECTIONS

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.

Recipe Details

Servings: 2
Total time: 45 minutes

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