Pork Loin, Romesco Sauce & Tenderstem

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