Arugula Salad
2 oz Arugula
1 oz goat cheese
½ oz olive oil
¼ lemon seeds removed
Romesco Sauce
1 inch thick slice of bread, crust removed, cubed
1 large tomato
5 cloves garlic
½ cup almonds
2 medium red bell peppers
¼ cup olive oil
2 Tbs sherry vinegar
1 Tbs smoked paprika
1 tsp kosher salt
⅛ tsp cayenne pepper
Pork Tenderloin
4 5oz portions of pork tenderloin
4 slices Serrano ham (prosciutto ham can substitute)
8 sprigs thyme
4 cloves garlic
4 oz butter
½ lemon
salt and pepper
Salad
Place all ingredients in bowl
When ready to serve, toss with tongs
Romesco Sauce
Preheat oven to 375°
Line baking sheet with foil or parchment.
Place almond, garlic, bread, and tomato on sheet and put in oven for 10 minutes until almonds fragrant and bread crusty and beginning to brown.
Remove almonds and bread and roast garlic and tomatoes about 20 minutes more.
Remove from oven and allow to cool slightly.
While roasting other ingredients, roast peppers until charred. Steam, then remove skins.
Place all ingredients in food processor and blend until,smooth. Add water and salt and pepper as needed.
Pork Tenderloin
Sear the pork on all sides in hot skillet with oil and thyme. Add garlic and cook until fragrant.
Squeeze lemon over pork and let cool.
Wrap pork tightly with ham.
Bake in 375° oven for 5-8 minutes until internal temperature reaches 145-150°
Serving:
Spread Romesco sauce on plate, top with pork, then layer salad on top. Finish with drizzle of olive oil.