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Pork Tenderloin with Salsa Verde and Roasted Pepper Sauce
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.
4 to 6
Servings
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.
45 minutes
20 minutes active
Ingredients
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2
teaspoons ground cumin, divided
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2
teaspoons hot smoked paprika or 1¾ teaspoons smoked paprika plus ¼ teaspoon cayenne, divided
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together 1 teaspoon of the cumin, 1 teaspoon of the paprika and 1 teaspoon each salt and pepper. Rub the mixture all over the pork; set aside.
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