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Pork Loin, Romesco Sauce & Tenderstem

Pork Loin, Romesco Sauce & Tenderstem

Rating
4.5rating out of 5

(404 reviews from our customers)

Prep Time

40 min

Cuisine

Spanish

Romesco sauce is a sweet and sour, thick, smoky red pepper salsa that originates from sunny Catalonia, a little bit like pesto but less salty. We're serving ours alongside juicy pork tenderloin, crushed baby potatoes and vibrant Tenderstem broccoli.

Prep Time

40 min

Cuisine

Spanish

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-pepper
1 red pepper
Tomato
1 tomato
garlic-clove
4 garlic cloves
tomato paste 3.18
1 tbsp rich tomato paste †
Ground-almonds
1 bag of ground almonds †
paprika
1 tsp smoked paprika
Waxy-Potatoes
300g waxy potatoes
Tenderstem broccoli
120g Tenderstem broccoli
pork tenderloin (2 x 100g)
2 x 125g British pork tenderloins
Red-wine-vinegar
1 tbsp red wine vinegar †
You Will Need
Pestle & mortar, butter, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red pepper
  • 1 tomato
  • 1 garlic clove
  • 1 tbsp tomato paste<span class="strong">†</span>
  • 1 bag of ground almonds (25g)<span class="strong">†</span>
  • 1 tsp smoked paprika
  • 300g waxy potatoes
  • 120g Tenderstem broccoli
  • 2 x 125g British pork tenderloin
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 331 kJ
78 kcal
1587 kJ
376 kcal
Fat
of which saturates
2 g
0.3 g
9.5 g
1.3 g
Carbohydrate
of which sugars
7.2 g
1.9 g
34.4 g
9.2 g
Fibre 1.9 g 9.1 g
Protein 7.9 g 37.7 g
Salt 0.05 g 0.22 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red pepper
red pepper
1 tomato
tomato
1 garlic clove
garlic
1 tbsp tomato paste
tomatoes (sulphites)
1 bag of ground almonds (25g)
ground blanched almond (nut) 100%. May contain peanut, sesame & other nuts
1 tsp smoked paprika
ground smoked paprika
300g waxy potatoes
potato
120g Tenderstem broccoli
tenderstem broccoli (100%)
2 x 125g British pork tenderloin
pork (100%)
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
Allergens
  • Allergens highlighted by † (sulphites, nut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pork Loin, Romesco Sauce & Tenderstem

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the red pepper[s] in half (scrape the seeds and pith out with a teaspoon)

Cut the tomato[es] into wedges, then crush the garlic with the side of a knife and peel off the skin

Add the pepper, tomato wedges and peeled garlic to a baking tray, drizzle with olive oil, then put in the oven for 20 min until softened 

2 Pork Loin, Romesco Sauce & Tenderstem

Meanwhile, boil a kettle 

Chop the waxy potatoes (skins on) into bite-sized pieces, then add them to a pot with a generous pinch of salt

Cover the potatoes with boiled water and cook over a medium heat for 10-15 min or until tender

Once they're cooked, drain return them to the pot to steam dry 

 

3 Pork Loin, Romesco Sauce & Tenderstem

Meanwhile, heat a large, wide-based pan (preferably non-stick) with of a drizzle of vegetable oil over a medium heat

Once hot, add the pork tenderloin and cook on all sides for 1-2 min or until lightly browned (this is known as searing)

4 Pork Loin, Romesco Sauce & Tenderstem

Add the seared pork tenderloin and Tenderstem broccoli to your baking tray with a drizzle of olive oil and a pinch of salt (keep the pan and the pork juices for step 7!)

Put the tray in the oven for 10-15 min or until the pork is cooked through and the Tenderstem broccoli is tender

Once done, transfer the pork to a chopping board, cover with a clean tea towel to rest 

5 Pork Loin, Romesco Sauce & Tenderstem

Once the red pepper, tomato and garlic has softened, transfer them to a pestle & mortar and grind everything to a coarse paste

Tip: if you don't have a pestle and mortar, chop everything very finely or use a food processor 

 

6 Pork Loin, Romesco Sauce & Tenderstem

Add the ground red pepper, tomato and garlic to a medium bowl with the ground almonds, tomato paste, red wine vinegar and smoked paprika 

Add 50ml [100ml] olive oil, 1 tbsp [2 tbsp] sugar, a generous pinch of both salt and pepper and give everything a good mix up - this is your romesco sauce

7 Pork Loin, Romesco Sauce & Tenderstem

Return the reserved pan to a high heat with a large knob of butter

Once melted, add the drained potatoes and a generous pinch of both salt and pepper

Lightly crush them with a masher or fork, being careful not to mash them fully and cook for 3-5 min or until they're just starting to crisp

8

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Serve the crushed potatoes alongside the Tenderstem broccoli and romesco sauce

Slice the rested pork and serve it over the romesco sauce 

Enjoy!

 

 

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