Pork Medallions With Romesco Sauce
This vibrant and flavorful pork tenderloin dish is a delightful combination of juicy meat rounds seasoned with a fragrant spice blend, paired with a rich and creamy romesco sauce made with toasted walnuts, roasted red bell peppers, and a hint of cayenne pepper. Perfectly seared to a beautiful brown on the outside yet tender and pink within, this dish is sure to impress with its bold and delightful flavors. Serve this dish hot and savor a taste of Mediterranean-inspired goodness.
— Constant Cookbook
Ingredients
- 1 pork tenderloin, about 1 lb.
- 3/4 tsp. salt
- 1/2 tsp. crushed fennel seeds
- 1/2 tsp. ground cumin
- 2 tsp. sweet smoked paprika
- 1/4 cup toasted walnut pieces
- 1 garlic clove
- 1 jar (8 oz.) roasted red bell peppers, drained
- 4 1/2 Tbs. olive oil
- 1 Tbs. dry sherry vinegar or red wine vinegar
- 1/4 tsp. cayenne pepper
Instructions
- Trim the fat and any silvery membrane from the pork tenderloin and cut into rounds 1/2 inch thick. In a small bowl, stir together 1/2 tsp. of the salt, the fennel seeds, cumin and 1/2 tsp. of the paprika. Rub the spice mixture into both sides of the pork loin rounds. Let stand at room temperature while you make the romesco.
- In a blender or food processor, combine the walnuts and garlic and process until finely chopped. Add the bell peppers, 3 Tbs. of the olive oil, the vinegar, the remaining 1 1/2 tsp. paprika, the cayenne and the remaining 1/4 tsp. salt and process until smooth.
- In a large fry pan over medium heat, warm the remaining 1 1/2 Tbs. olive oil. Working in batches if necessary, add the pork loin rounds to the pan in a single layer and cook, turning once, just until browned on both sides and still faintly pink in the center, about 2 minutes per side. Transfer to individual plates and spoon the romesco on top. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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