Pork Medallions with Red Pepper Sauce

By lorik

Ingredients

• 1 cup jarred roasted red peppers, rinsed and patted dry
• 1/4 cup plus 2 tablespoons slivered almonds, toasted
• 1/4 cup water
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 2 garlic cloves, chopped
• 1 teaspoon honey
• 1/2 teaspoon smoked paprika
• Salt and pepper
• 2 (12-ounce) pork tenderloins, trimmed and cut crosswise into 1 1/2-inch medallions

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Process red peppers, 1/4 cup almonds, water, 3 tablespoons oil, vinegar, garlic, honey, paprika, and 1/2 teaspoon salt in blender until smooth, about 45 seconds. Transfer to bowl; set aside.

2. Pat pork dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork, cut side down, and cook until well browned and meat registers 140 degrees, about 4 minutes per side. Transfer to plate, tent with foil, and let rest for 5 minutes. Serve pork with romesco, sprinkled with remaining 2 tablespoons almonds.