Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette Recipe

Name: Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat grill.
2
Rub pork with oil and season with salt and pepper.
3
Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness.
4
Let rest and cut on the bias.
5
Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette.
6
Heat the olive oil in a large saute pan over high heat until smoking.
7
Separately saute the garlic, bell pepper, tomatoes, chiles, and bread cubes until lightly browned, about 2 minutes each.
8
Remove each ingredient with a slotted spoon as it is done.
9
Deglaze the pan with the wine.
10
Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
11
Add the hazelnuts and process until finely chopped.
12
Add the honey and season to taste with salt and pepper.
13
Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl.
14
Season with salt and pepper, to taste.
15
Slowly whisk in olive oil until emulsified.

1225

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 (1-pound) pork tenderloins, Olive oil, Salt and freshly ground pepper, Hazelnut Romesco, recipe follows, and more.

Yes, Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette

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