Pork Loin, Romesco Sauce & Tenderstem
Romesco sauce is a sweet and sour, thick, smoky red pepper salsa that originates from sunny Catalonia, a little bit like pesto but less salty. We're serving ours alongside juicy pork tenderloin, crushed baby potatoes and vibrant Tenderstem broccoli.
Ingredients for 2 people
You'll also need
Butter, Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the red pepper[s] in half (scrape the seeds and pith out with a teaspoon)
Cut the tomato[es] into wedges, then crush the garlic with the side of a knife and peel off the skin
Add the pepper, tomato wedges and peeled garlic to a baking tray, drizzle with olive oil, then put in the oven for 20 min until softened
Meanwhile, boil a kettle
Chop the waxy potatoes (skins on) into bite-sized pieces, then add them to a pot with a generous pinch of salt
Cover the potatoes with boiled water and cook over a medium heat for 10-15 min or until tender
Once they're cooked, drain return them to the pot to steam dry
Meanwhile, heat a large, wide-based pan (preferably non-stick) with of a drizzle of vegetable oil over a medium heat
Once hot, add the pork tenderloin and cook on all sides for 1-2 min or until lightly browned (this is known as searing)
Add the seared pork tenderloin and Tenderstem broccoli to your baking tray with a drizzle of olive oil and a pinch of salt (keep the pan and the pork juices for step 7!)
Put the tray in the oven for 10-15 min or until the pork is cooked through and the Tenderstem broccoli is tender
Once done, transfer the pork to a chopping board, cover with a clean tea towel to rest
Once the red pepper, tomato and garlic has softened, transfer them to a pestle & mortar and grind everything to a coarse paste
Tip: if you don't have a pestle and mortar, chop everything very finely or use a food processor
Add the ground red pepper, tomato and garlic to a medium bowl with the ground almonds, tomato paste, red wine vinegar and smoked paprika
Add 50ml [100ml] olive oil, 1 tbsp [2 tbsp] sugar, a generous pinch of both salt and pepper and give everything a good mix up - this is your romesco sauce
Return the reserved pan to a high heat with a large knob of butter
Once melted, add the drained potatoes and a generous pinch of both salt and pepper
Lightly crush them with a masher or fork, being careful not to mash them fully and cook for 3-5 min or until they're just starting to crisp
Serve the crushed potatoes alongside the Tenderstem broccoli and romesco sauce
Slice the rested pork and serve it over the romesco sauce
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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