Pan Seared Pork Tenderloin with Romesco

Pan Seared Pork Tenderloin with Romesco, Wilted Rainbow Chard, Quinoa and Cauliflower Rice Pilaf

Pork tenderloin can sometimes get a bad rap. If you cook it the same way every time, you might be in the market for a new recipe to bring it to life! To show us a whole meal that takes pork tenderloin and turns it into an exciting centerpiece, Chef Tim McCarty joins us from the Minnesota Pork Board.

Pan Seared Pork Tenderloin:

Pork tenderloin                               1 ½ lb.
Cracked black pepper                      1 TBSP
Sea Salt                                          1 tsp
Olive oil blend                                2 TBSP

Over med-high heat in a cast iron skillet add oil, place seasoned pork in skillet and sear all sides. Put skillet in a 350 degree oven for 8 to 10 minutes or until internal temp hits 140, remove pork and place on a plate and rest 10 minutes, slice and serve.

Romesco Sauce:

Ancho Chiles                                    2 each
Extra virgin olive oil                          ½ cup
Roasted Almonds                              ¾ cup
Cayenne pepper                                ½ tsp
Garlic Cloves   minced                       4 each
Red wine vinegar                               ¼ cup
Roasted Red peppers no skin             2 each
Roasted tomato no skin or seeds       1 each
Paprika                                               1 tsp
Salt and Pepper                                   t. t.

Soak chiles in hot water for 20 minutes, save the flesh from chiles. Oil red peppers and tomato, place in 400 degree oven for 20 minutes or until skin start to blacken. Remove skin and seeds from both. Place all ingredients, except olive oil, in a food processor and start blending when everything is pretty smooth, slowly pour oil in to emulsify and hold together. Add salt and pepper to taste.

Wilted Rainbow Chard:

Rainbow Chard Ruff chopped        1 bunch
Balsamic Glaze                              2 TBSP
Olive oil                                        2 TBSP
Salt and Pepper                             t. t.

Wash and chop chard and dry. Over med-high heat add oil to sauté pan, add chard sauté 2 to 3 minutes, add balsamic glaze and season. Serve hot.

Quinoa:

Quinoa                                            1 cup
Chicken or Vegetable stock              2 cups
Parsley chopped                              ¼ cup

Rinse quinoa with cold water, place stock in pot over high heat bring to boil, add quinoa, reduce heat to low for 10 minutes, remove from heat and cover until all liquid is absorbed, mix in parsley.

Cauliflower Rice:

Cauliflower Rice                               1 cup
Olive Oil                                          2 TBSP
Lemon Zest                                      1 lemon
Salt and Pepper                                t. t.

In a sauté pan over med-high heat add oil, cauliflower 2 to 3 minutes add quinoa toss add lemon zest and salt and pepper to taste.

 

 

 

 

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