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1
Season the pork with salt and pepper.
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2
In a large, shallow baking dish, mix 1 tablespoon of the olive oil with the parsley and pimenton.
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3
Add the tenderloins and turn to coat.
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4
Let stand at room temperature for 20 minutes or refrigerate for at least 1 hour or for up to 2 hours.
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5
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil.
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6
Add the pork and cook over moderate heat until browned, about 3 minutes per side.
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7
Transfer the pork to a plate.
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8
Add the bay leaves, green bell pepper and onion to the skillet and cook over moderate heat until softened, 4 minutes.
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9
Add the flour and stir until a smooth paste forms.
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10
Gradually whisk in the wine; bring to a simmer, whisking for 2 minutes.
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11
Whisk in the stock and tomato paste and return to a simmer.
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12
Return the pork tenderloin and any accumulated juices to the skillet and simmer over low heat for 10 minutes.
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13
Turn and simmer for about 10 minutes longer, or just until the pork is pink in the center.
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14
Transfer the pork to a cutting board and let stand for 5 minutes.
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15
Meanwhile, remove the bay leaves from the pan sauce and pour into a food processor or blender and puree.
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16
Return the sauce to the skillet, add the piquillo peppers and bring to a simmer over moderately low heat.
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17
Season with salt and pepper.
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18
Thickly slice the pork and serve with the pan sauce.
