Pork Tenderloin With Low Fat Romesco Sauce Recipes

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PORK TENDERLOIN WITH LOW FAT ROMESCO SAUCE



Pork Tenderloin with Low Fat Romesco Sauce image

Sliced seasoned pork tenderloin is served with a tomato and red pepper romesco sauce.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 40m

Yield 5

Number Of Ingredients 9

1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
¼ cup toasted sliced almonds
1 ½ slices whole wheat bread, toasted
2 large tomatoes, roasted
½ (15 ounce) jar roasted red peppers
½ lemon, juiced
2 tablespoons red wine vinegar
½ teaspoon fresh ground black pepper, or to taste
Salt, to taste

Steps:

  • Roast tenderloin in oven at 425 degrees F for 25 to 30 minutes until internal temperature reaches 150 degrees F.
  • Grind almonds and bread in blender until fine. Add tomatoes and red peppers; blend until smooth.
  • Stir in remaining ingredients. Serve at room temperature over sliced tenderloin.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 14.1 g, Cholesterol 52.3 mg, Fat 5 g, Fiber 3.7 g, Protein 21.5 g, SaturatedFat 0.8 g, Sodium 410.6 mg, Sugar 3.7 g

GRILLED PORK TENDERLOIN FILLED WITH WALNUT ROMESCO AND SERVED WITH CARAMELIZED DATE-SHALLOT SAUCE



Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 22

3 tablespoons olive oil
8 cloves garlic, peeled
1 red bell pepper, roasted, peeled and coarsely chopped
2 ancho chiles, soaked in boiling water until soft, seeded
1 slice white bread, crust removed, cut into small cubes
1/4 cup red wine vinegar
1/2 cup walnuts, divided
1/4 cup golden raisins, divided
1/4 cup dried apricots, coarsely chopped
2 pork tenderloins (1 1/2 pounds each) butterflied
Salt and freshly ground pepper
Walnut Romesco
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup thinly sliced shallots
2 tablespoons sugar
Salt and freshly ground pepper
1/2 cup red wine
1/2 cup white wine
1 cup coarsely chopped dates
5 cups homemade chicken stock
1 tablespoon molasses

Steps:

  • Heat the oil in a medium saute pan over high heat, until smoking. Saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Stir in half of the walnuts. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.
  • For the Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees F. Season both sides of the pork tenderloin with salt and pepper. Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with butcher's twine. Brush each tenderloin with oil and grill for 4 to 5 minutes on each side or until just cooked through. If using oven, heat oil in a large ovenproof saute pan over high heat. Sear the meat on both sides, until golden brown, place in oven and roast for 10 minutes. Let rest 10 minutes before slicing.
  • For the Caramelized Date Sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and the sugar and cook until caramelized, about 5 to 7 minutes. Season with salt and pepper to taste. Increase the heat to medium-high. Add both wines and reduce the mixture to 1/4 cup. Add the dates, stock and molasses and continue cooking until reduced to 2 cups, and reaches the consistency of a slightly thick sauce, about 30 minutes, keep warm.
  • To serve, slice tenderloin into 1-inch thick pieces and top with a little Remesco sauce and drizzle with date sauce.

GRILLED PORK TENDERLOIN WITH HAZELNUT ROMESCO AND FRESH OREGANO VINAIGRETTE



Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

2 (1-pound) pork tenderloins
Olive oil
Salt and freshly ground pepper
Hazelnut Romesco, recipe follows
Fresh Oregano Vinaigrette, recipe follows
1/4 cup olive oil
6 peeled garlic cloves
1 red bell pepper, grilled, peeled and seeded
2 ripe plum tomatoes
2 ancho chiles, soaked in boiling water until soft, seeded
1 slice white bread, crust removed cut into small cubes
1/2 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup sherry vinegar
1/2 shallot, peeled and finely diced
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon minced fresh oregano, or more to taste
Salt and freshly ground pepper
1/2 cup pure olive oil

Steps:

  • Preheat grill. Rub pork with oil and season with salt and pepper. Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness. Let rest and cut on the bias. Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette.
  • 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. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the wine.
  • Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper.
  • 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.

GRILLED ROMESCO STYLE PORK



Grilled Romesco Style Pork image

Provided by Melissa Roberts

Categories     Backyard BBQ     Vinegar     Pork Tenderloin     Almond     Spice     Spinach     Bell Pepper     Summer     Grill     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 pounds pork tenderloin
1/3 cup extra-virgin olive oil plus additional for rubbing
1 (5-ounce) package prewashed baby spinach or arugula
1 (12-ounce) jar roasted peppers, drained, rinsed, and patted dry
1/2 cup sliced almonds
4 large garlic cloves, thinly sliced
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 cup red-wine vinegar or Sherry vinegar

Steps:

  • Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
  • Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • 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. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
  • While pork stands, put greens and peppers on a platter.
  • Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
  • Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.

PORK TENDERLOIN WITH LOW FAT ROMESCO SAUCE



Pork Tenderloin with Low Fat Romesco Sauce image

Sliced seasoned pork tenderloin is served with a tomato and red pepper romesco sauce.

Provided by Smithfield®

Categories     Smithfield®

Time 40m

Yield 5

Number Of Ingredients 9

1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
¼ cup toasted sliced almonds
1 ½ slices whole wheat bread, toasted
2 large tomatoes, roasted
½ (15 ounce) jar roasted red peppers
½ lemon, juiced
2 tablespoons red wine vinegar
½ teaspoon fresh ground black pepper, or to taste
Salt, to taste

Steps:

  • Roast tenderloin in oven at 425 degrees F for 25 to 30 minutes until internal temperature reaches 150 degrees F.
  • Grind almonds and bread in blender until fine. Add tomatoes and red peppers; blend until smooth.
  • Stir in remaining ingredients. Serve at room temperature over sliced tenderloin.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 14.1 g, Cholesterol 52.3 mg, Fat 5 g, Fiber 3.7 g, Protein 21.5 g, SaturatedFat 0.8 g, Sodium 410.6 mg, Sugar 3.7 g

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