Prep Time:
20 Minutes
Cook Time:
50 Minutes
Makes:
Feeds 6
Romesco is a fantastic ingredient that goes well with grilled items that share some of the same characteristics as the foundation of the sauce.
EQUIPMENT
- Grill
- Tongs
- Saucepot
- High Speed Blender
- Fine Mesh Strainer
- Rubber Spatula
- Internal Probe Meat Thermometer
- Sheet Tray
- Wire Rack
- Cutting Board
- Chef’s Knife
INGREDIENTS
- Ashbourne Pork Loin (3# Average)
- 1 Tbsp. Vegetable Oil
- 2 Tbsp. Sea Salt
- 1 Tbsp. Pepper
DIRECTIONS
- Oil, salt and pepper the pork evenly and grill on high to get good caramelization.
- Turn grill to medium or medium low depending on how fast you would like to cook it, close lid, place pork on top rack and cook rotating every 5 minutes, for 45-50 minutes on 350 degrees inside the grill or until internal temperature reaches 130 degrees.
- Pull pork down to the grill and char again for about a minute on each side, then pull off and let rest on wire rack on top of tray for 10-15 minutes before slicing.
INGREDIENTS FOR ROMESCO SAUCE
- 3 ea. Red Peppers (Char on Grill, wrap in bowl and let cool, peeled, seeded)
- 2 ea. Large Heirloom Red Tomato (Char on Grill and set aside with seeded peppers)
- 1 bulb Garlic (Peeled and sliced as thin as possible)
- ½ Cup Marcona Almonds
- 2 Tbsp. Smoked Paprika
- 2 Slices Good Bread (Toasted)
- ½ Cup EVOO
- 2 ea. Lemons (Cut in ½, grilled, set aside)
- ¼ Cup Red Wine Vinegar
- 2 Sprigs Fresh Parsley (Picked discarding big stems, small stems are ok)
- 1 Sprig Fresh Oregano (Picked discarding big stems, small stems are ok)
- 2 tsp. Sea Salt
- ½ tsp. Toasted Cracked Black Pepper
DIRECTIONS FOR ROMESCO SAUCE
- Place ½ of the olive oil in a sauce pot and turn to medium heat. Once oil is shimmering, add sliced garlic and turn to medium low, toast 5 minutes with very little color, add almonds, and smoked paprika and toast another 3 minutes.
- Add Peppers and Tomatoes, smash tomatoes to release liquid. Add liquid from pepper bowl but discard seeds and any peels.
- Cook 15 minutes on medium heat with a light simmer.
- Add remining ingredients and cook 2 minutes and turn heat off. Cover and let steep for 15 minutes.
- Puree on high speed until fully smooth. Adjust seasonings if necessary. If puree is a bit thick add a little water to thin out enough to spin, begin to drizzle oil into the center of the vortex to emulsify, place into storage container if not using immediately.
- To finish, slice pork about ¼ “ thick. Place 2-ounce portion of Romesco sauce in the center of each plate or serve family style in a large format placing pork on top and enjoy with the rest of your meal.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Back to Recipes