Grilled Romesco Style Pork

Ingredients

• 1 teaspoon paprika 
• 0.5 cup almonds sliced
• 12 ounce roasted peppers dry rinsed drained
• 4 large garlic clove thinly sliced
• 5 ounce baby spinach 
• 0.3 cup olive oil extra virgin extra-virgin for rubbing
• 1.5 pounds pork tenderloin 
• 0.3 teaspoon ground pepper 
• 0.3 cup sherry vinegar 

Equipment

• frying pan
• paper towels
• grill
• kitchen thermometer
• slotted spoon
• grill pan
• cutting board

Directions

1. Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure.
2. Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total.
4. Transfer pork to a cutting board
5. and let stand 10 minutes (temperature will rise 5 to 10 degrees).
6. While pork stands, put greens and peppers on a platter.
7. Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes.
8. Transfer with a slotted spoon to paper towels to drain.
9. Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds.
10. Pour in vinegar and boil, swirling occasionally, 1 minute.
11. Drizzle hot dressing over greens and peppers and toss. Top with sliced
12. pork and sprinkle with toasted almonds and garlic.
13. Pork can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat or over a medium-hot charcoal fire.
14. Nutrition Data
15. See Nutrition Data's analysis of this recipe ›