Oven-Roasted Pork Tenderloin with Romesco Sauce
Pork provides complete protein and B vitamins, while romesco adds the aroma of roasted vegetables and nuts. A brief sear followed by oven roasting keeps the tenderloin tender. Rest the meat briefly, slice it, and serve with the prepared sauce.
Romesco sauce
The romesco sauce (120 g) comes from a separate linked recipe component.
Pork tenderloin
Let the pork tenderloin (700 g) stand at room temperature before cooking; heat the oven to 180 °C. Prepare the meat for cooking: season it with table salt (4 g) and black pepper (1 g). Dijon mustard (5 g) and dried oregano (1 g) are rubbed over the meat.
Heat the olive oil (15 g) in a skillet. Fry the tenderloin on all sides until golden, then transfer it to a baking dish.
Roast at 180 °C for 12–15 minutes, until the internal temperature reaches 67–70 °C. Let the meat stand for 3–5 minutes, slice into medallions, and serve with the prepared romesco sauce.
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