Name: Pork Medallions with Red Pepper Sauce
Total time: 30 min
Ingredients: 1 cup jarred roasted red peppers, rinsed and patted dry; 1/4 cup plus 2 tablespoons slivered almonds, toasted; 1/4 cup water; 1/4 cup extra-virgin olive oil; 1 tablespoon sherry vinegar; 2 garlic cloves, chopped; 1 teaspoon honey; 1/2 teaspoon smoked paprika; Salt and pepper; 2 (12-ounce) pork tenderloins, trimmed and cut crosswise into 1 1/2-inch medallions

Why This Recipe Works

Smoky paprika and toasted nuts boost the flavor of this no-cook sauce.

Instructions

Process red peppers, 1/4 cup almonds, water, 3 tablespoons oil, vinegar, garlic, honey, paprika, and 1/2 teaspoon salt in blender until smooth, about 45 seconds. Transfer to bowl; set aside.

Pat pork dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork, cut side down, and cook until well browned and meat registers 140 degrees, about 4 minutes per side. Transfer to plate, tent with foil, and let rest for 5 minutes. Serve pork with romesco, sprinkled with remaining 2 tablespoons almonds.