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Romesco Style Pork

    1 1/2 pounds pork tenderloin
    1/3 cup extra-virgin olive oil plus additional for rubbing
    1 (5 oz.) package prewashed baby spinach or arugula
    1 (12 oz.) 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

  Prepare a gas grill for direct-heat cooking over medium-high heat.
 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 150F, 20 to 25 minutes total.
 Transfer pork to a cutting board and let stand 10 minutes.

  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.