Name: Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette
Cuisine: International
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

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

Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette

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