Spanish Romesco Pork Loin with Organic Smoked Spanish Pimenton Almonds and Roasted PotatoesRecipe by Executive Chef John McConnell
Yields 4 servings
1 Center cut pork loin, about 1.5 lbs
1 lb. fingerling potatoes
Salt and black pepper
2 sprigs rosemary
4 cloves garlic, smashed
4 Tbsp olive oil
For the Romesco
Yield: roughly 1.5 cups
2 large red bell peppers, charred over an open flame and skin removed or use jarred.
4 cloves of garlic
½ cup of Clif Family Organic Smoked Spanish Pimenton Almonds
½ tsp cayenne
½ tsp smoked paprika
2 Tbsp sherry Vinegar
½ cup extra virgin olive oil
Salt to taste
In a food processor, add all Romesco ingredients except for the olive oil. While food processor is spinning, drizzle in the olive oil until the sauce is smooth. Adjust seasoning with salt as desired. Set aside.
Season pork loin with salt and pepper. Heat olive oil in a large cast iron skillet over medium high heat. Sear pork loin on all sides until browned and transfer to a plate to rest. You’ll finish cooking in the oven.
While searing the pork, place fingerling potatoes in a large pot of salted water over medium high heat. Bring to a boil then reduce to a simmer and cook for 15 minutes, or until fork tender. Drain water. On a cutting board, gently smash/press each potato using a spatula or the base of a pot.
Preheat an oven to 300° F.
In the same skillet used to sear the pork, sear the smashed potatoes until brown on each side, adding a touch more olive oil if needed. Add the smashed garlic cloves and rosemary sprigs to the pan and toss. Place pork loin on top of potatoes and transfer to the oven. Roast until the pork loin reaches an internal temperature of 140 degrees. Remove from oven and allow the pork loin to rest for 5 minutes. Slice into ½” medallions. Drizzle Romesco sauce over the top of the pork loin and serve with roasted potatoes on the side.
Pair with Clif Family Gary’s Improv Zinfandel.