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Pork Tenderloin with Salsa Verde and Roasted Pepper Sauce

4 to 6 Servings
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In “MoVida Rustica,” Barcelona-born, Melbourne-based chef Frank Camorra and food writer Richard Cornish grill or fry sliced pork loin and serve it accompanied by a duo of no-cook, Spanish-inflected sauces, one green, the other red. Inspired by that recipe, we created this pan-roasted take. Instead of sliced loin, we sear whole pork tenderloins in a skillet on the stovetop, then slide the pan into the oven to finish, a technique that achieves flavorful caramelization on the exterior of the meat and allows the interior to cook perfectly. As for the sauces, the first is a garlicky salsa verde made with a little finely grated Manchego, Spain’s buttery sheep’s milk cheese, to lend a pesto-like creaminess. If you prefer, pecorino Romano is a fine substitute. The second sauce features sweet Spanish piquillo peppers, as well as warm, smoky spices. Look for jarred piquillo peppers in well-stocked grocery stores (a 9-ounce jar of piquillos contains enough for the recipe); if not available, regular roasted red peppers work nicely. And to boost the sauce’s richness and provide body, we add toasted almonds. Both sauces can be made a day in advance and refrigerated, but bring to room temperature before serving.

Tip

Don’t use a skillet that’s not oven-safe. The skillet goes into the oven after the pork is seared on the stovetop, so it needs to be oven-safe to 450°F. Be sure to rest the pork before slicing. If cut too soon, juices will run all over the cutting board, making the meat bland and dry.

Ingredients

  • 2

    teaspoons ground cumin, divided

  • 2

    teaspoons hot smoked paprika or 1¾ teaspoons smoked paprika plus ¼ teaspoon cayenne, divided

Directions

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Reviews
Jaime R.
November 15, 2022
So delicious!
I am not a great cook. The only time I ever get compliments on my food is when I follow Milk Street recipes. This one is awesome. The sauces are so so good and you will have leftover for other meals! I subbed Pecorino Romano for Manchego and roasted red peppers for the specialty ones. I don't have a Dutch oven so I transferred to a baking dish. I think my oven temperature is wrong because it needed to bake ~20 min. My bf told me literally 5 times how good it was and profusely thanked me for making it. Definitely will make again