Solomillo de cerdo a la parrilla con salsa romesco verde

Ingredientes

• 2 pork tenderloins
• 1 tbsp olive oil
• salt
• 350 g / 12oz green peppers ( not spicy)
• 1 green chilli
• 50 g / 1/2 cup blanched almonds
• 50 g / 2oz parsley (leaves and stems)
• 1 tbsp sherry vinegar
• 1 tsp cumin
• 4 tbsp olive oil

Preparación

1. 1

   Preheat the oven to 200C/400F. Arrange the whole green peppers and one green chilli on a roasting pan and drizzle with 1 tbsp of olive oil. Roast for 30-40 minutes until the peppers are soft and collapsed.

2. 2

   Take out of the oven, cover the peppers with a kitchen towel and cool. Once the peppers are cool enough to handle you can either peel them or leave them as they are but remove the seeds.

3. 3

   To make the sauce combine the green peppers and a green chilli, almonds, parsley, sherry vinegar, cumin, olive oil and salt in the bowl of a food processor and process until smooth. Set aside till needed.

4. 4

   Take the tenderloins out of the fridge 30 minutes before grilling and bring them to room temperature. Season the pork with salt and coat with olive oil.

5. 5

   Add the tenderloins to a grill preheated to 450F/220C, turning occasionally so each side is cooked and coloured. They will take between 16-20 minutes, but check that they are fully cooked with a meat thermometer, which should register at 62C/145F. Remove to a plate and rest for 10 minutes before slicing.

6. 6

   Spread the green romesco on a serving plate and top with the sliced pork tenderloin.