Though a favorite for weeknight dinners, pork tenderloin too often turns out dry, bland and disappointing. Except at Restaurante El Churrasco in Córdoba, Spain, that is.

There, nestled along the narrow city streets, pork is grilled and seasoned simply, then served with a duo of contrasting condiments—one deep green, the other fiery red. Together they contribute moisture and bright, punchy flavor.

The sauces’ diverging flavors and textures complement each other wonderfully. The first, a vibrant salsa verde, is packed with parsley, oregano, lemon juice and anise-rich fennel seeds, while the second, a smooth and smoky-sweet piquillo pepper mixture, is laced with earthy cumin and spicy hot paprika.

“They’re aromatic, acidic and really delicious with pork,” says Frank Camorra, Cordovan chef and owner of Melbourne’s MoVida restaurant group, from whom we learned about the dish.

Inspired by how well-paired condiments bring complex flavor to a workaday protein, we set out to adapt the recipe for easy indoor cooking.

To mimic the taste of grilled meat, we coat our tenderloin with smoked paprika. A quick sear creates a well-caramelized crust before the pork finishes cooking in the oven, the gentle heat of which prevents toughness.

Meanwhile, preparing the no-­cook sauces is as effortless as tossing items in a food processor. With olive oil as the base of both, they can be made up to 24 hours ahead.

In addition to traditional ingredients, we incorporate Manchego, Spain’s tangy-sweet sheep milk cheese, into the salsa verde for a bit of body. To the piquillo pepper sauce, we add almonds for creamy richness.

The result: an easy and uniquely delicious upgrade to everyday tenderloin, courtesy of two lively Spanish-inspired sauces.