Spanish Pork Tenderloin Roulade

• 2 pork tenderloins (1 to 1 1/4 pounds each)
• 2 teaspoons olive oil plus 1 tablespoon, for skillet
• 1/2 cup diced red onion
• 1 teaspoon minced garlic
• 1 pound kale, rinsed and drained, stems discarded and leaves cut into thin julienne strips
• 1 tablespoon sherry vinegar
• 2 teaspoons honey
• 1/2 cup water
• 4 slices serrano ham or prosciutto
• 1 (8-ounce) jar piquillo peppers, drained
• Kosher salt
• Freshly ground black pepper
• Romesco Sauce, for serving, recipe follows

1. To butterfly the tenderloins: make a deep lengthwise cut down the center, being careful not to cut all the way through.
2. Open the tenderloin up like a book.
3. Place the opened tenderloin between 2 pieces of plastic wrap.
4. Pound with a meat mallet until 1/4-inch thick.
5. Repeat with the other tenderloin.
6. To make the stuffing: heat the olive oil in a large skillet over medium heat.
7. Add the onion and cook until lightly golden, about 6 to 8 minutes.
8. Add the garlic and cook 1 minute more.
9. Add the kale, vinegar, honey, and water.
10. Increase the heat to high and continue to cook, stirring constantly, until the kale is wilted, about 2 minutes.
11. Drain and set aside.
12. Lay 2 slices of ham or prosciutto over each butterflied tenderloin.
13. Top with half of the kale stuffing, leaving a 1/4-inch border.
14. Carefully open the peppers and lay a single layer over the kale.
15. Roll up each tenderloin and tie at 2-inch intervals with butcher's twine.
16. Preheat the oven to 450 degrees F.
17. Sprinkle the tenderloins all over with salt and pepper.
18. Heat a heavy ovenproof skillet over medium-high heat and add the olive oil.
19. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes.
20. Transfer the pan to the oven and roast.
21. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes, until the pork registers 140 degrees F to 145 degrees F. When done, remove the tenderloins from skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes.
22. Remove the twine from the tenderloins, cut them into 1/2-inch-thick slices, and serve with Romesco sauce.
23. Romesco sauce:
24. 1/2 cup toasted almonds
25. 1/2 fresh bread crumbs
26. 3 tablespoons olive oil
27. 8 ounces piquillo peppers or fire roasted red bell peppers or pimentos
28. 1 tablespoon capers, drained
29. Kosher salt
30. Fresh ground pepper
31. For the Romesco sauce: In a food processor fitted with the metal blade, grind the almonds until they form a thick paste.
32. Add the bread crumbs, olive oil, peppers, and capers and process until smooth.
33. Taste for salt and pepper.
34. Transfer to a serving bowl.

pork, olive oil, red onion, garlic, kale, sherry vinegar, honey, water, serrano ham, piquillo peppers, kosher salt, freshly ground black pepper, romesco sauce

Taken from www.foodnetwork.com/recipes/spanish-pork-tenderloin-roulade.html (may not work)