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Author Notes: I love this dish for outdoor dining because pork tenderloins can be cooked ahead (I've included directions for roasting and grilling), served at room temperature and because there isn't any dairy it doesn't have to be refrigerated. This dish is especially good for picnics because the pork can be sliced ahead and served with just the sauce, or the sauce can be spread on a fresh baguette, topped with the sliced pork and eaten as a sandwich. - lorinarlock
- 1 1/4- pound pork tenderloin
- Sea salt and freshly ground pepper
- 1 tablespoon butter
- 1 cloves garlic, peeled
- 2 ounces Pecorino cheese
- 1/4 cup toasted pumpkin seeds
- 1 roasted red bell pepper, (fresh or from a jar), peeled and seeded
- 1 teaspoon Sherry vinegar
- 1 teaspoon paprika
- Pinch cayenne
- 1/4 cup extra virgin olive oil
- Preheat the oven to 400°F or the grill to medium high heat. Season the pork with salt and pepper.
- If cooking in the oven, heat a large ovenproof skillet over medium-high heat. Add the butter. Add the pork to the skillet. Cook until browned, 3 to 5 minutes. Turn and repeat until browned on all sides. Transfer to the oven and cook until a thermometer inserted into the center reaches 135°F, about 20 minutes. Transfer to a cutting board and let sit for 5 minutes.
- If grilling, put the pork on the grill over direct heat, cover and cook for 6 minutes. Turn, cover and cook for 6 minutes. Turn again, cover and cook 6 more minutes. until a thermometer inserted into the center reaches 135°F. Transfer to a cutting board and let sit for 5 minutes.
- While the pork is cooking, put the garlic in a food processor and pulse until chopped. Add the pecorino and pulse until finely chopped. Add the pumpkin seeds and pulse until finely chopped. Scrape down the sides with a spatula. Add the pepper, vinegar, paprika and cayenne. Pulse until almost smooth. With the machine running, gradually add the olive oil. Season to taste with salt.
- Slice the pork and arrange on a platter. Serve with the red pepper sauce on the side.
- To roast a pepper: Place the red pepper under the broiler and cook until the skin begins to brown. Turn and cook until all of the sides are browned. When it’s cooked on all sides, put in a plastic bag and seal it. Let rest 20 minutes before peeling.
- This recipe was entered in the contest for Your Best Picnic Dish