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Pork with Roasted Pepper Romesco

Pork with Roasted Pepper Romesco

Prep 20 minutesCooking 1 hour 20 minutes4 people

Although this recipe calls for pork loin you can just as easily sub this for quick-to-cook pork chops or chicken. This is a cheat’s way of making a really good romesco sauce that can be used with meat, fish or vegetables.


1 hour 20 minutes

Main Course

Dinner Recipes

1 hour +

Gluten Free Recipes

Pork Recipes


Main Course



2kg Pork Loin, boned and rolled

750g New Potatoes

Salt and Pepper

2 tbsp Early Harvest Extra Virgin Olive Oil

2 bunches of Spring Onions, washed and dirt removed

1 jar of Roasted Pepper Tapenade

1 ½ tsp Sweet Smoked Paprika

1 ½ tbsp Sherry Vinegar

50g roasted Almonds or Hazelnuts, chopped


  1. Set the oven to 165C. Slice the potatoes into 1cm pieces and lay in the bottom of a roasting tray and season with salt and pepper. Rub the pork loin with 1 tbsp of the Early Harvest and season with salt and pepper and place on top of the potatoes. Place in the oven and roast for 1 hour. Then remove from the oven and take out the potatoes from the bottom of the tray and set aside.
  2. Increase the temp of the oven to 210C and when hot return the tray to the oven and roast the pork for a further 25 mins. Meanwhile, put a wide frying pan on a high heat. Put the spring onions in a tray and drizzle with the remaining Early Harvest and season with salt and pepper. In small batches add the spring onions to the pan in a single layer and cook for 2-3 mins on each side or until blackened. Repeat until all the spring onions are cooked. Roast in the oven with the pork for about 8 minutes until cooked through and soft to the touch.
  3. Once the pork is cooked remove from the oven and leave to rest for at least 10 mins.
  4. To make the romesco sauce; place the tapenade in a bowl with the paprika, sherry vinegar and nuts and mix well. To serve, thinly slice the pork and divide between plates along with the potatoes and spring onions. Serve with the romesco sauce on the side.

Included in this Recipe

Smoked Paprika - Sweet

Smoked Paprika - Sweet

Sweet Spanish Nora peppers are smoked over Extremadura holly oak

Gran Reserva Sherry Vinegar

Gran Reserva Sherry Vinegar

Aged for at least 10 years in American oak Barrels.

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.