Main
Recipes
Main Ingredients
Meat and Poultry
pork
Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce (Bobby Flay) Recipe

Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce (Bobby Flay) Recipe

Posted by

Rate It!

Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce (Bobby Flay)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

3 tbsp olive oil
8 cloves garlic, peeled
1 red bell pepper , roasted, peeled and coarsely chopped
2 ancho chiles , soaked in boiling water until soft, seeded
1 slice white bread, crust removed, cut into small cubes
1/4 cup red wine vinegar
1/2 cup walnuts, divided
1/4 cup golden raisins, divided
1/4 cup dried apricots, coarsely chopped
2 pork tenderloins (1 1/2 lb each) butterflied
salt and freshly ground pepper
walnut romesco
2 tbsp olive oil
2 tbsp unsalted butter
1/2 cup thinly sliced shallots
2 tbsp sugar
salt and freshly ground pepper
1/2 cup red wine
1/2 cup white wine
1 cup coarsely chopped dates
5 cups home-made chicken stock
1 tbsp molasses

Directions:

Heat the oil in a medium saute pan over high heat, until smoking. Saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Stir in half of the walnuts. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.
For the Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees F. Season both sides of the pork tenderloin with salt and pepper. Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with butcher's twine. Brush each tenderloin with oil and grill for 4 to 5 minutes on each side or until just cooked through. If using oven, heat oil in a large ovenproof saute pan over high heat. Sear the meat on both sides, until golden brown, place in oven and roast for 10 minutes. Let rest 10 minutes before slicing.
For the Caramelized Date Sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and the sugar and cook until caramelized, about 5 to 7 minutes. Season with salt and pepper to taste. Increase the heat to medium-high. Add both wines and reduce the mixture to 1/4 cup. Add the dates, stock and molasses and continue cooking until reduced to 2 cups, and reaches the consistency of a slightly thick sauce, about 30 minutes, keep warm.
To serve, slice tenderloin into 1-inch thick pieces and top with a little Remesco sauce and drizzle with date sauce.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1160.61 Kcal (4859 kJ)
Calories from fat	539.12 Kcal
		% Daily Value*
Total Fat	59.9g	92%
Cholesterol	152.06mg	51%
Sodium	137.72mg	6%
Potassium	1618.48mg	34%
Total Carbs	98.95g	33%
Sugars	71.16g	285%
Dietary Fiber	12.93g	52%
Protein	56.75g	113%
Vitamin C	33.9mg	57%
Vitamin A	0.8mg	27%
Iron	16.7mg	93%
Calcium	151.9mg	15%

Amount Per 100 g
Calories	157.46 Kcal (659 kJ)
Calories from fat	73.14 Kcal
		% Daily Value*
Total Fat	8.13g	92%
Cholesterol	20.63mg	51%
Sodium	18.69mg	6%
Potassium	219.58mg	34%
Total Carbs	13.42g	33%
Sugars	9.66g	285%
Dietary Fiber	1.75g	52%
Protein	7.7g	113%
Vitamin C	4.6mg	57%
Vitamin A	0.1mg	27%
Iron	2.3mg	93%
Calcium	20.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.