This classic meal of Herb Crusted Pork Tenderloin with Walnut Romesco Sauce might just inspire you to turn on the Italian dinner music and sip some Chianti.
Pork tenderloin has to be one of the easiest cuts of meat to cook due to the tender nature and size of the tenderloin. It’s mild in flavor so it’s excellent for marinades or pairing with luscious sauces. If you’re like me, you just hung on the word “luscious sauces”.
This Herb Crusted Pork Tenderloin with Walnut Romesco Sauce has been on my dinner menu for many years. And for good reason. It’s just so darn easy to make and almost too good to be a weeknight meal.
Once I’ve got my pork tenderloin in the oven, I blend the Red Pepper & Walnut Romesco sauce, prep a quick salad or roasted veggie and when the pork is done, I slice it, lay it over the sauce on a platter and serve. It’s really that easy.
The only real work for the sauce is roasting the peppers. However, if I’m short on time, I purchase quality jarred roasted red peppers from the market. Because sometimes we all need a short-cut. Right?
This lovely dish has all the flavors of herbs and aromatics, creamy and tender texture with a smidgen of indulgence. Definitely my kind of meal.
Wishing you a most delicious week!
Loads of love,
Karista
Herb Crusted Pork Tenderloin with Red Pepper & Walnut Romesco Sauce
Ingredients
- 1 tablespoon dried Italian herbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1 ½ – 2 pounds pork tenderloin
- 2 large red bell peppers, roasted, peeled and seeded
- 1 large ripe tomato
- ½ cup chopped walnuts, toasted
- 1 tablespoon chopped parsley
- 3 cloves garlic
- 1 tablespoon smoked paprika
- 2 tablespoons sherry vinegar
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Meat thermometer
Instructions
- Pre-heat the oven to 425F. Mix together the dried herbs, salt, pepper, minced garlic and olive oil.
- Score the top of the pork tenderloin in a diamond pattern, about ¼ inch deep. Rub the herb and oil mixture on the pork and then place it in a shallow baking dish. Bake for about 10-15 minutes or until the pork reaches 145F internal temperature. Remove from the oven and let it rest about 5 minutes before slicing.
- To make the Romesco sauce, add roasted peppers, tomato, walnuts, parsley, garlic, smoked paprika and vinegar to a blender. Blend until all the ingredients are smooth. Season to taste with salt and pepper.
- Slice the pork tenderloin and place the slices on a platter. Ladle the sauce over the top and garnish with chopped fresh parsley. Serve warm.
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