Pork tenderloin is a wonderfully tender, juicy cut of meat. Here we've served it with romesco sauce, made with almonds and peppers, packed full of flavour and originating from Spain.
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Here's how you do it
Preheat the oven to 200°C. Season the pork tenderloin with salt and pepper and sear it on all sides in a hot pan.
Add the pork to a roasting dish and roast in the oven for 12-15 minutes, it should be juicy and lightly pink in the middle when cooked. Rest the pork for at least 5 minutes when cooked.
Toast the almonds and bread in the oven until light brown. Blend with the peppers, garlic, smoked paprika, salt and sherry vinegar until smooth. Add the olive oil slowly when blending. Taste and season if necessary.
Put a frying pan on a high heat with a glug of olive oil. Season the spring onions with salt and add to the pan. Brown on all sides.
Slice the tenderloin and serve with the romesco sauce and the spring onions on the side.