Marinated Pork Tenderloin with Romesco Sauce & Cilantro-Lime Gremolata

• 1/2 cups Cilantro Leaves And Tender Stems (loosely Packed)
• 1 whole Jalapeno, Chopped (remove Seeds, If Desired)
• 1 clove Garlic, Crushed
• 1 whole Lime, Zest And Juice
• 2 Tablespoons Vegetable Or Canola Oil (plus More For Cooking)
• 1 Tablespoon Light Agave Nectar Or Honey
• 1- 1/2 teaspoon Kosher Salt (plus More For Cooking)
• 1/2 teaspoons Fresh Cracked Pepper (plus More For Cooking)
• 1 whole (about 1 1/2 Lb. Size) Pork Tenderloin
• 1/2 cups Italian Or French Bread, Crusted Removed, Cut Into 1-inch Cubes
• 1/2 cups Almonds
• 2 whole Medium Red Bell Peppers, Sliced In Half Lengthwise, Seeds And Stems Removed
• 1 whole Medium Plum Tomato, Sliced In Half Lengthwise, Stem Removed
• 2 cloves Garlic, Unpeeled
• 2 Tablespoons To 3 Tablespoons Red Wine Vinegar Or Sherry Vinegar
• 1/2 teaspoons Light Agave Nectar Or Honey
• 2 teaspoons Sweet Smoked Paprika
• 2 pinches Cayenne Pepper, Or To Taste
• 1/4 cups Extra Virgin Olive Oil
• 1/4 cups Cilantro Leaves And Tender Stems, Finely Chopped
• 1 whole Lime, Zested
• 1 clove Garlic, Minced
• 18 teaspoons Extra Virgin Olive Oil
• 1 pinch Salt

1. For marinade, blend all ingredients (except pork) in a food processor until smooth.
2. Add pork and marinade to a large Ziploc bag, and marinate at least 2 hours or up to overnight.
3. While pork is marinating, prepare the sauce.
4. Preheat oven to 350 degrees F. Arrange bread cubes and almonds on a baking sheet.
5. Toast in the center of the oven for 58 minutes, or until almonds are fragrant and bread is dried out and golden, stirring half way through.
6. Set aside.
7. Preheat broiler.
8. Arrange peppers (cut side down), tomato (cut side up) and garlic on a baking sheet.
9. Broil 23 minutes, flip garlic, and broil another 23 minutes or until softened and garlic skin is lightly browned.
10. Set garlic aside.
11. Rotate pan, and continue to broil tomato for 46 minutes or until softened and charred.
12. Set aside.
13. Broil peppers an additional 23 minutes or until all skin is well-charred.
14. Transfer peppers to a brown bag, seal and allow to steam for 1012 minutes.
15. Meanwhile, peel garlic, and peel and chop the tomato.
16. Peel and chop peppers.
17. Discard skins.
18. Using a food processor, finely grind bread and almonds.
19. Add peppers, tomato, garlic, 2 tablespoons of vinegar, agave and spices.
20. Blend until smooth.
21. Stream in olive oil while blending, until incorporated.
22. Taste and season with additional vinegar, salt and/or pepper, if desired.
23. Refrigerate sauce until ready to use.
24. Remove pork from fridge and allow to come to room temperate for 3060 minutes.
25. Preheat oven to 400 degrees F. Heat 2 tablespoons of vegetable oil in a large, oven-proof saute pan over medium-high heat.
26. Remove pork from marinade, pat dry and season with salt and pepper.
27. Sear pork for 23 minutes each side, or until well-browned.
28. Transfer pan to the center of the oven.
29. Roast 812 minutes, or until the thickest part of the meat registers 135-140 degrees F (if you prefer a pink center) or 140-145 degrees F (if you prefer meat closer to medium, only slightly pink).
30. Rest 1015 minutes.
31. Meanwhile, prepare the gremolata.
32. Mix all ingredients together in a small bowl.
33. When ready to serve, slice pork into 1/2 inch thick slices.
34. Serve with sauce and top with gremolata.
35. Enjoy.

cilantro, if, clove garlic, lime, vegetable, honey, kosher salt, fresh cracked pepper, tenderloin, italian, almonds, red bell peppers, tomato, garlic, red wine vinegar, honey, sweet smoked paprika, cayenne pepper, olive oil, cilantro, clove garlic, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/marinated-pork-tenderloin-with-romesco-sauce-cilantro-lime-gremolata/ (may not work)