Roast Pork with Romesco Sauce

Fri, 26 January 2024

For the pork:

1 pork fillet

2 tbsp olive oil

2 tbsp za’atar 

1 tbsp honey

 

For the Romesco:

100 g Blanched Almonds

2 Roasted Red Peppers

100 g Cherry Tomatoes

1 Clove Garlic

1 tsp Chilli Flakes

1 tsp Smoked Paprika

25 g Parsley

50 ml Olive Oil

2 tbsp sherry or white wine vinegar 

 

To serve:

Sweet white onion and parsley 

 

Method:

1. Trim the tough silver sinue from the pork and place it on a tray. Add the olive oil, za'atar and honey. Leave to marinade for 30 minutes at room temperature so the flavours develop and the meat comes to room temperature. Preheat the oven to 180C. Place a griddle pan on a medium to high heat. Char the pork on all sides. Place the meat onto a tray and roast in the oven for 30 minutes. Allow to rest for 15 minutes.
2. Into a food processor add the almonds, peppers, tomatoes, garlic, chilli flakes, vinegar, smoked paprika and season with salt and pepper. Blend until finely chopped, then pour in the oil with the motor running until emulsified. The sauce is best made at least half an hour before serving and keeps for a week in the fridge.
3. Add a dollop of sauce to a plate, slice up the pork and lay a few pieces on top. Garnish with extra parsley and some optional finely sliced sweet white onion.