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1
Heat the oil in a medium saute pan over high heat, until smoking.
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2
Saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each.
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3
Stir in half of the walnuts.
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4
Remove each ingredient with a slotted spoon as it is done.
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5
Deglaze the pan with the vinegar.
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6
Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
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7
Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.
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8
For the Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees F. Season both sides of the pork tenderloin with salt and pepper.
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9
Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with butcher's twine.
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10
Brush each tenderloin with oil and grill for 4 to 5 minutes on each side or until just cooked through.
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11
If using oven, heat oil in a large ovenproof saute pan over high heat.
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12
Sear the meat on both sides, until golden brown, place in oven and roast for 10 minutes.
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13
Let rest 10 minutes before slicing.
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14
For the Caramelized Date Sauce: Melt the butter in a medium saucepan over medium heat.
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15
Add the shallots and the sugar and cook until caramelized, about 5 to 7 minutes.
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16
Season with salt and pepper to taste.
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17
Increase the heat to medium-high.
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18
Add both wines and reduce the mixture to 1/4 cup.
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19
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.
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20
To serve, slice tenderloin into 1-inch thick pieces and top with a little Remesco sauce and drizzle with date sauce.
