Pork Medallions with Romesco Sauce

Pork tenderloin is both tender and lean, so take care not to overcook it-- the center of the pork should be just barely rosy when it is done.To round out the meal, serve with sautéed seasonal vegetables and a simple grain side dish, like couscous. 

Pork Medallions with Romesco Sauce

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    Ingredients

    1 lb pork tenderloin 1 clove garlic, chopped
    1/4 cup walnut pieces 1 1/2 cups roasted red bell peppers, jarred or homemade, drained, liquid reserved
    1/2 tsp crushed fennel seed 4 Tbs extra-virgin olive oil
    1/2 tsp ground cumin 1 Tbs dry sherry or red wine vinegar
    3/4 tsp salt 1/4 tsp cayenne pepper
    2 tsp smoked paprika

    directions

    Total:
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    • 1

      Preheat oven to 350°F. Trim fat and any silvery membrane from tenderloin and cut crosswise into rounds about 1/2 inch thick.  

    • 2

      Spread walnuts on a baking sheet and toast until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool.

    • 3

      In a small bowl, stir together fennel seed, cumin, 1/2 teaspoon of salt and 1/2 teaspoon of paprika. Rub spice mixture into both sides of pork rounds and let stand at room temperature while you make the sauce.

    • 4

      In a blender or food processor, combine walnuts and garlic and process until finely chopped. Add roasted peppers, 2 tablespoons of olive oil, sherry, remaining 1 1/2 teaspoons paprika, cayenne and remaining 1/4 teaspoon salt and whirl until smooth. Stir in up to 1 tablespoon roated-pepper liquid if sauce is too thick. Set aside.

    • 5

      Heat remaining 2 tablespoons olive oil in a large frying pan over medium heat. Working in batches if necessary, add pork loin rounds to pan in a single layer and cook just until browned and still faintly pink in the center, about 2 minutes per side. Transfer to a platter and let rest for about 5 minutes.

    • 6

      Divide pork among 4 dinner plates and spoon romesco sauce over meat. Serve right away.

    nutritional information

    Calories:
    380
    Fiber:
    2 g
    Fat:
    29 g
    Saturated Fat:
    4 g
    Carbohydrates:
    6 g
    Protein:
    26 g
    Sodium:
    520 mg
    Cholesterol:
    75 g
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