Pork Medallions with Romesco Sauce

Name: Pork Medallions with Romesco Sauce
Yield: Makes 4 Servings
Ingredients: dry sherry or red wine vinegar, 1 Tbsp; walnut pieces, ¼ cup (1 oz/30 g); ground cumin, ½ tsp; pork tenderloin, 1 lb (500 g); crushed fennel seed, ½ tsp; cayenne pepper, ¼ tsp; smoked paprika, 2 tsp; salt, ¾ tsp; garlic, 1 clove, chopped; extra-virgin olive oil, 4 Tbsp (2 fl oz/60 ml); roasted red bell peppers, jarred or homemade, 1½ cups(8½ oz/265 g) drained, liquid reserved

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

Pork tenderloin is both tender and lean, so take care not to overcook it—the center of the pork should be just barely rosy when it is done. To round out the meal, serve with sautéed seasonal vegetables and a simple grain side dish, like couscous.

Ingredients

pork tenderloin, 1 lb (500 g)
walnut pieces, ¼ cup

Method

Preheat oven to 350°F (180°C). Trim fat and any silvery membrane from tenderloin and cut crosswise into rounds about ½ inch (12 mm) thick.
Spread walnuts on a baking sheet and toast until lightly browned and fragrant, about 10 minutes. Immediately pour on