Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette

Ingredients

• 2  ancho chiles boiling soft seeded
• 1 tablespoon dijon mustard 
• 6  garlic cloves peeled
• 0.3 cup hazelnuts shelled
• 1 tablespoon honey 
• 1 teaspoon honey 
• 0.3 cup olive oil 
• 0.5 cup olive oil pure
• 4 servings olive oil 
• 1 teaspoon oregano fresh minced to taste
• 2  plum tomatoes ripe
• 2 pound pork tenderloins 
• 1  bell pepper red peeled seeded
• 0.5 cup red wine 
• 4 servings salt and pepper freshly ground
• 0.5  shallots diced peeled finely
• 0.3 cup sherry vinegar 
• 1 slice bread white cut into small cubes

Equipment

• food processor
• bowl
• frying pan
• whisk
• grill
• slotted spoon

Directions

1. Preheat grill. Rub pork with oil and season with salt and pepper.
2. Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness.
3. Let rest and cut on the bias.
4. Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette.
5. Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles, and bread cubes until lightly browned, about 2 minutes each.
6. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the wine.
7. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
8. Add the hazelnuts and process until finely chopped.
9. Add the honey and season to taste with salt and pepper.
10. Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl. Season with salt and pepper, to taste. Slowly whisk in olive oil until emulsified.