Serves 4.
Note: While the traditional version of this classic Spanish sauce uses almonds, hazelnuts give this variation a flavorful twist. From Meredith Deeds.
• 1 (1- to 1 1/2 lb.) pork tenderloin, trimmed
• 2 tsp. smoked paprika
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tbsp. olive oil
• 1/2 c. Hazelnut Romesco Sauce (see recipe)
Directions
Preheat grill to medium-high heat.
In a small bowl, combine smoked paprika, coriander, cumin, salt and pepper. Rub oil on pork, then pat with spice mixture to coat. Set aside at room temperature for 20 minutes.
Grill pork until browned on all sides and a thermometer inserted in the thickest part of meat reads 145 to 150 degrees, about 20 minutes. Transfer to a plate and let rest 10 minutes. Cut into slices and serve with the Romesco sauce on the side.
Nutrition information per serving with 2 tablespoons sauce:
Calories280Fat17 gSodium520 mg
Carbohydrates5 gSaturated fat3 gTotal sugars1 g
Protein27 gCholesterol70 mgDietary fiber1 g
Exchanges per serving: 1 vegetable, 4 lean protein, 2 fat.
Makes about 1 1/2 cups.
Note: The recipe for the sauce makes more than you'll need to serve with the tenderloin. Save the rest for other uses. From Meredith Deeds.
• 1/2 c. hazelnuts, more for garnish
• 1 large roasted red bell pepper from a jar
• 1 garlic clove, peeled
• 1/3 c. dried breadcrumbs
• 1/4 c. extra-virgin olive oil
• 1 tbsp. tomato paste
• 1 tbsp. sherry vinegar, more as needed
• 1 tsp. smoked paprika
• 1/2 tsp. salt
Directions
Place hazelnuts on a baking sheet. Bake in a 375-degree oven for 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and cool completely.
In a blender or the bowl of a food processor fitted with the blade attachment, pulse hazelnuts until coarsely ground. Add pepper, garlic, breadcrumbs, olive oil, tomato paste, vinegar, paprika and salt.
Nutrition information per 2 tablespoons:
Calories95Fat8 gSodium170 mg
Carbohydrates4 gSaturated fat1 gTotal sugars1 g
Protein1 gCholesterol0 mgDietary fiber1 g
Exchanges per serving: 1 vegetable, 1 ½ fat.
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