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Spanish Roasted Pork Tenderloin with Piquillo Pepper Sauce

Spanish Roasted Pork Tenderloin with Piquillo Pepper Sauce

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Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main Course
Cuisine Spanish
Servings 2

Ingredients
  

Piquillo Pepper Sauce

  • 8 oz Piquillo Peppers Seeds removed
  • 4 cloves Garlic
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Sugar
  • 1/4 Teaspoon White Pepper
  • 1/4 Teaspoon Smoked Paprika

Spanish Roasted Pork Tenderloin

  • 2 tbsp Canola Oil Any high-heat oil such as avocado or grapeseed oil works too.
  • 1 Whole Pork Tenderloin Approx 1 pound
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Smoked Paprika
  • 6 cloves Garlic Roughly Chopped
  • 2 sprigs Rosemary

Instructions
 

Piquillo Pepper Sauce

  • Preheat oven to 325°F.
  • In a small pyrex or other shallow baking dish, layer the piquillo peppers with the garlic cloves and cover completely with olive oil. Roast for 30 minutes.
  • After 30 minutes, add all of the contents from the baking dish to a blender. Also add in the salt, sugar, pepper, and smoked paprika.
  • Blend all the ingredients until a smooth texture is achieved. Adjust seasoning to taste. Sauce can be stored in the fridge for later use for up to 1 week or frozen for up to 6 months.

Spanish Roasted Pork Tenderloin

  • Preheat oven to 325°F and heat a skillet to high heat.
  • While the skillet is heating up, combine the salt, pepper, and smoked paprika, and completely coat the pork tenderloin with the seasoning.
  • Add oil to skillet, and once it is hot, begin searing the pork tenderloin for approximately 2-3 minutes per side.
  • After flipping the pork tenderloin, add the garlic and rosemary to the pan and allow them to cook in the oil. After 1-2 minutes, take the garlic and rosemary and place on top of the pork tenderloin (to prevent it from burning).
  • Once all sides are seared, remove skillet from heat and place in the oven to finish roasting for approximately 8-10 minutes, or until the internal temperature reaches 165°F.
  • Carefully remove skillet from oven, and place pork tenderloin on a cutting board to rest for 5 minutes.
  • Slice pork tenderloin and serve on top of warm piquillo pepper sauce. Top with the crispy garlic and rosemary.
Keyword Pork Tenderloin