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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
Servings: 2
Course: Main Course
Cuisine: Spanish
Ingredients Method

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

Method
 

Piquillo Pepper Sauce
  1. Preheat oven to 325°F.
  2. 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.
  3. 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.
  4. 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
  1. Preheat oven to 325°F and heat a skillet to high heat.
  2. While the skillet is heating up, combine the salt, pepper, and smoked paprika, and completely coat the pork tenderloin with the seasoning.
  3. Add oil to skillet, and once it is hot, begin searing the pork tenderloin for approximately 2-3 minutes per side.
  4. 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).
  5. 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.
  6. Carefully remove skillet from oven, and place pork tenderloin on a cutting board to rest for 5 minutes.
  7. Slice pork tenderloin and serve on top of warm piquillo pepper sauce. Top with the crispy garlic and rosemary.