Dinner Tonight: Grilled Romesco-Style Pork Recipe

• 1 1/2 pound pork tenderloin
• 1/3 cup olive oil
• 5 oz baby arugula
• 12 oz jarred roasted red pepper, rinsed and cut into pieces
• 1/2 cup sliced almonds
• 4 large garlic cloves
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/4 cup sherry vinegar

1. Rub the tenderloin with a bit of oil, a pinch or two of salt, and a few turns of black pepper. Preheat a grill, or warm a grill pan over medium heat.
2. Grill pork, in pieces if necessary to fit, until a thermometer reads 150u0b0F, about 20-25 minutes.
3. Warm the olive oil in a skillet and add the garlic, then the almonds, toasting until golden. Remove them from the oil with a slotted spoon.
4. Add the paprika and cayenne to the oil, stirring constantly until infused into the oil, then add the vinegar and boil for 1 minute.
5. Toss the arugula and peppers with the oil and vinegar dressing, top with the pork, then sprinkle almonds and garlic over the top.

pork tenderloin, olive oil, arugula, red pepper, almonds, garlic, paprika, cayenne, sherry vinegar

Taken from www.seriouseats.com/recipes/2008/07/grilled-romesco-style-pork-salad-recipe.html (may not work)