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.
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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.