Ibérico Pork Tenderloin with Charred Red Pepper Sauce

Ibérico Pork Tenderloin with Charred Red Pepper Sauce
Staff Writer
Ibérico Pork Tenderloin with Charred Red Pepper Sauce

Will Budiaman

Ibérico Pork Tenderloin with Charred Red Pepper Sauce

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.


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 62g 96%
  • Carbs 10g 3%
  • Saturated 10g 52%
  • Fiber 2g 10%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 40g
  • Polyunsaturated 8g
  • Protein 84g 167%
  • Cholesterol 258mg 86%
  • Sodium 213mg 9%
  • Calcium 53mg 5%
  • Magnesium 122mg 31%
  • Potassium 1,795mg 51%
  • Iron 5mg 26%
  • Zinc 8mg 52%
  • Phosphorus 1,005mg 144%
  • Vitamin A 122µg 14%
  • Vitamin C 81mg 135%
  • Thiamin (B1) 4mg 264%
  • Riboflavin (B2) 1mg 84%
  • Niacin (B3) 27mg 135%
  • Vitamin B6 3mg 168%
  • Folic Acid (B9) 35µg 9%
  • Vitamin B12 2µg 34%
  • Vitamin D 1µg 0%
  • Vitamin E 10mg 50%
  • Vitamin K 25µg 31%
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