Grilled Romesco Style Pork

• 1 1/2 pounds pork tenderloin
• 1/3 cup extra-virgin olive oil plus additional for rubbing
• 1 (5-ounce) package prewashed baby spinach or arugula
• 1 (12-ounce) jar roasted peppers, drained, rinsed, and patted dry
• 1/2 cup sliced almonds
• 4 large garlic cloves, thinly sliced
• 1 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/4 cup red-wine vinegar or Sherry vinegar

1. Prepare a gas grill for direct-heat cooking over medium-high heat; see
2. .
3. Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150u0b0F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
5. While pork stands, put greens and peppers on a platter.
6. Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
7. Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
8. Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.

pork tenderloin, extravirgin olive oil, baby spinach, peppers, almonds, garlic, paprika, cayenne, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/grilled-romesco-style-pork-242839 (may not work)