Paleo: Pork Tenderloin with Romesco Sauce
Garlic-Roasted Broccoli
Cooking time
25 minutes
Servings
2/4
Calories
450 /serving
Romesco wasn’t built in a day—in fact, this Spanish-inspired sauce goes back centuries (if not to paleo times, though it does contain protein-rich nuts). Our quickie version puts tomato and sweet pepper into the oven to broil, then combines them with almonds, garlic and a splash of vinegar for wham bam wow! Swoosh it over the plates, and drop slices of juicy pork tenderloin over top, along with garlic-roasted broccoli.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 300g Broccoli florets
- 1 Tomato
- 1 Sweet pepper
- 30ml Red wine vinegar
- 25g Almonds
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Almonds, Sulphites
You will need:
Medium pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Aluminum foil
Total Fat
21 g
Saturated Fat
3 g
Sodium
550 mg
Total Carb
23 g
Sugars
7 g
Protein
46 g
Fibre
7 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender. In the final 3 min., add ½ the garlic.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with all but a pinch of the remaining spices and S&P. In a medium pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain.
Broil the tomato & sweet pepper
When the broccoli is tender, remove from the oven and switch the oven to broil. Quarter the tomato. Core and quarter the sweet pepper lengthwise. On a second sheet pan lined with foil, toss the tomato and sweet pepper with a drizzle of oil, the remaining spices and S&P. Arrange, skin-sides up, and broil, 3 to 4 min., until beginning to char. Transfer to a cutting board to cool.
Make the romesco sauce
Roughly chop the tomato, sweet pepper and almonds. In a medium bowl, combine the tomato, sweet pepper, almonds, vinegar (start with ½), remaining garlic, a drizzle of oil and S&P.
Plate your dish
Divide the romesco sauce between your plates and spread out in a circular motion. Top with the pork and broccoli. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
