Smoky Spanish Pork with Romesco & Blistered Grapes
Celebrate Week 34 with a dish that brings the warmth of the Mediterranean to your table. This recipe pairs succulent, smoke-infused pork with a rich, nutty romesco sauce and the surprising burst of sweetness from blistered grapes for a truly unique and sophisticated dining experience.
Ingredients
- Pork tenderloin700 g
- Smoked paprika1 tbsp
- Roasted red peppers (from a jar)200 g
- Toasted almonds50 g
- Garlic cloves2 stk
- Sherry vinegar1 tbsp
- Red seedless grapes200 g
- Extra virgin olive oil4 tbsp
- Fresh flat-leaf parsley0.5 bunch
- Salt and black pepper to taste
Instructions
In a food processor, combine the roasted red peppers, toasted almonds, garlic, sherry vinegar, and 2 tablespoons of olive oil. Pulse until you have a thick, slightly chunky sauce. Season with salt and pepper to taste.
Pat the pork tenderloin dry. Rub with 1 tablespoon of olive oil, the smoked paprika, salt, and plenty of black pepper until evenly coated.
Heat a large skillet over medium-high heat with the remaining oil. Sear the pork for 3-4 minutes on each side until browned. Reduce heat to medium and continue cooking (about 8-10 minutes total) until the internal temperature reaches 63°C (145°F). Remove from the pan and let it rest.
In the same skillet used for the pork, toss in the whole grapes. Sauté them over high heat for 2-3 minutes until the skins begin to brown and slightly burst. Remove from heat immediately.
Thinly slice the rested pork. Spread a generous amount of romesco sauce on each plate, top with the pork slices, and scatter the blistered grapes over the top. Garnish with freshly chopped parsley.
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