Broiled Pork Loin with Romesco Sauce
A mild flavored pork loin is excellent for highlighting the subtle nuances of a Romesco sauce, a roasted red bell pepper puree with garlic, ground almonds, and cayenne. The sauce can be prepared well in advance, and it goes nicely with broiled or grilled poultry, too. Roasted herbed new potatoes and broccoli rabe are excellent accompaniments.
  • 2 medium red bell peppers, cut lengthwise into flat panels
  • 3 garlic cloves, peeled
  • 3 tablespoons orange juice
  • 2 tablespoons no-salt-added tomato paste
  • 2 teaspoons coarsely chopped unblanched almonds
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 3/4 teaspoon oregano
  • 1/2 teaspoon sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 3/4 pound well-trimmed pork loin, cut into 4 slices (about 3/4-inch thick)

1. Preheat broiler. Place bell pepper pieces, skin-side up, in a single layer on a jelly-roll pan and broil 4 to 5 inches from heat for 7 to 10 minutes. Place peppers in a covered bowl to steam, and when cool enough to handle, peel them. Leave broiler on.

2. Meanwhile, in a small saucepan of boiling water, blanch garlic for 3 minutes. Drain and rinse under cold water.

3. Transfer bell peppers and garlic to food processor along with orange juice, tomato paste, almonds, and cayenne. Process until well combined and smooth.

4. In a small bowl, stir together paprika, oregano, sage, salt, and sugar. Rub into pork. Broil pork 4 to 5 inches from heat, turning once, for about 6 minutes, or until browned and cooked through.

5. Serve pork topped with sauce.

Nutritional Information
Per serving: 171 calories, 7.2g total fat, 2.4g saturated fat, 3.3g monounsaturated fat, 0.7g polyunsaturated fat, 1.1g dietary fiber, 19g protein, 7g carbohydrate, 50mg cholesterol, 183mg sodium.
Good source of: beta-carotene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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