Pork Tenderloin With Romesco Sauce

• Pasta Nests With Summer Squash. Read
• Mexican Rice Salad. Read
• A Summery Potato Salad. Read
• Tricolor Salad With Honey Vinagrette. Read
• Pan-roasted Pork Loin in Chipotle Sauce. Read

INGREDIENTS

• 1 pasilla chile (black chile)
• 2 cups boiling water
• 1 red pepper
• ½ cup whole almonds, lightly toasted
• 1½ slices white sandwich bread, crust removed, lightly toasted
• 1 whole garlic, unpeeled
• 1 pound ripe Roma tomatoes, peeled and seeded
• 1 teaspoon paprika
  
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
  
• 2 tablespoons sherry vinegar
  
• ½ cup olive oil

DIRECTIONS

1. Remove stem, veins and seeds from chile.
   
2. In a small frying pan, slightly toast chile over medium heat for 2–3 minutes. Place chile in a glass bowl and add boiling water. Cover with plastic and let rest for approximately 10 minutes. Drain water and set aside.
   
3. Broil pepper directly over the burner, rotating until it is completely black. Place in a paper bag for approximately 10–15 minutes. Remove chile from bag and clean by hand, rubbing off the skin, veins and seeds. Do not rinse.
   
4. In a medium-size pan, roast garlic for 5 minutes at medium-low heat, turning it over a few times.
   
5. In a food processor, add almonds and bread and grind. Add chile, pepper, tomato, garlic, paprika, salt, pepper and vinegar while processing. Once it thickens, slowly add olive oil while continuing to blend, until the sauce emulsifies. Adjust flavors.