Grilled Pork Tenderloin Filled With Walnut Romesco

Grilled Pork Tenderloin Filled With Walnut Romesco
Recipe Type: Entree
Serves: 4
Walnut Romesco
  • 3 tablespoons olive oil
  • 8 garlic cloves, peeled
  • 1 red bell pepper, roasted, peeled and coarsely chopped
  • 2 ancho chiles, soaked in boiling water until soft, seeded
  • 1 slice white bread, crust removed, cut into small cubes
  • ¼ cup red wine vinegar
  • ½ cup walnuts, divided
  • ¼ cup golden raisins, divided
  • ¼ cup dried apricots, coarsely chopped)
Grilled Pork Tenderloin
  • 2 1½ lb pork tenderloin, butterflied
  • Salt, to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons olive oil
Caramelized Date-Shallot Sauce
  • 2 tablespoons unsalted butter
  • ½ cup thinly-sliced shallots
  • 2 tablespoons sugar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • ½ cup red wine
  • ½ cup white wine
  • 1 cup coarsely chopped dates
  • 5 cups home-made chicken stock
  • 1 tablespoon molasses
Walnut Romesco
  1. Heat the oil in a medium saute pan over high heat, until smoking. Separately saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it is done.
  2. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquied into a food processor and blend until smooth. Add half of the walnuts and process until finely chopped. Remove ¼ cup of the mixture and set aside. Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.
Grilled Pork Tenderloin
  1. Preheat grill or oven to 400 degrees. Season both sides of the pork tenderloin with salt and pepper. Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with butcher's twine. Brush each tenderloin with oil and grill for 4 to 5 minutes on each side or until just cooked through.
  2. If using oven, heat oil in a large oven-proof saute pan over high heat. Sear the meat on both sides, until golden brown, place in oven and roast for 10 minutes. Let rest 10 minutes before slicing.
Caramelized Date-Shallot Sauce
  1. Melt the butter in a medium saucepan over medium heat. Add the shallots and the sugar and cook until caramelized, about 5 to 7 minutes. Season with salt and pepper to taste.
  2. Increase the heat to medium-high. Add both wines and reduce the mixture to ¼ cup. Add the dates and the stock and continue cooking until reduced to 2 cups, and reaches the consistency of a slighly thick sauce, about 30 minutes, keep warm.
  3. This recipe yields 4 servings.

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