Pork with Roasted Pepper Romesco
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.
- 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.
- 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.
- Once the pork is cooked remove from the oven and leave to rest for at least 10 mins.
- 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
Sweet Spanish Nora peppers are smoked over Extremadura holly oak
Gran Reserva Sherry Vinegar
Aged for at least 10 years in American oak Barrels.
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.