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Marinated Pork Tenderloin with Romesco Sauce & Cilantro-Lime Gremolata


This juicy pork tenderloin is marinated in a combination of cilantro, jalapeño and lime. The romesco sauce compliments the pork perfectly, and a cilantro-lime gremolata adds a bright, herbaceous bite.




  • 1 pork tenderloin (about 1.5lbs)
  • ½ cup cilantro leaves and tender stems (loosely packed)
  • 1 jalapeño, chopped (remove seeds, if desired)
  • 1 clove garlic, crushed
  • Zest and juice of 1 lime
  • 2 tbsp vegetable or canola oil (plus more for cooking)
  • 1 tbsp light agave nectar or honey
  • 1 ½ tsp kosher salt (plus more for cooking)
  • ½ tsp fresh cracked pepper (plus more for cooking)

Romesco sauce:

  • ½ cup Italian or French bread, crusted removed, cut into 1-inch cubes
  • ½ cup almonds
  • 2 medium red bell peppers, sliced in half lengthwise, seeds and stems removed
  • 1 medium plum tomato, sliced in half lengthwise, stem removed
  • 23 cloves garlic, in skin
  • 23 tbsp red wine vinegar or sherry vinegar (I used 3T)
  • ½ tsp light agave nectar or honey
  • 2 tsp sweet, smoked paprika
  • 2 pinches cayenne pepper, or to taste
  • Kosher salt and fresh cracked pepper
  • ¼ cup extra virgin olive oil


  • ¼ cup cilantro leaves and tender stems, finely chopped
  • Zest of 1 lime
  • 1 clove garlic, minced
  • Drizzle of extra virgin olive oil
  • Pinch of salt


  1. Marinate pork: Combine cilantro through pepper in a food processor, and blend until smooth. Add pork and marinade to a large ziplock bag, and marinate at least 2 hours or up to overnight.
  2. Toast bread & almonds: While pork is marinating, prepare the sauce. Preheat oven to 350°F. Arrange bread cubes and almonds on a baking sheet. Toast in the center of the oven for 5-8 minutes, or until almonds are fragrant and bread is dried out and golden, stirring half way through. Set aside.
  3. Broil vegetables: Preheat the broiler. Arrange peppers (cut side down), tomato (cut side up) and garlic on a baking sheet. Broil 2-3 minutes, flip garlic, and broil another 2-3 minutes or until softened and garlic skin is lightly browned. Set garlic aside. Rotate pan, and continue to broil tomato for 4-6 minutes or until softened and charred. Set aside. Broil peppers an additional 2-3 minutes or until all skin is well-charred.
  4. Peel & chop vegetables: Transfer peppers to a brown bag, seal and allow to steam for 10-12 minutes. Meanwhile, peel garlic, and peel and chop the tomato. Peel and chop peppers. Discard skins. Using a food processor, finely grind bread and almonds.
  5. Blend sauce: Add peppers, tomato, garlic, 2 tablespoons of vinegar, agave and spices. Blend until smooth. Stream in olive oil while blending, until incorporated. Taste and season with additional vinegar, salt and/or pepper, if desired. Refrigerate sauce until ready to use.
  6. Prep: Remove pork from fridge and allow to come to room temperate for 30-60 minutes. Preheat oven to 400°F.
  7. Sear pork: Heat 2 tablespoons of vegetable oil in a large, oven-proof sauté pan over medium-high heat. Remove pork from marinade, pat dry and season with salt and pepper. Sear pork for 2-3 minutes on the first side, or until well-browned, flip and sear another 1-2 minutes. Transfer pan to the center of the oven. Roast 8-12 minutes; or until the thickest part of the meat registers 135-140°F or desired level of doneness. Rest 10-15 minutes.
  8. Make gremolata & serve: While pork rests, mix all gremolata ingredients together in a small bowl. When ready to serve, slice pork into ½ inch thick slices. Serve with sauce and top with gremolata. Enjoy.


Total time does not reflect time needed to marinate pork.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Sear, Roast
  • Cuisine: Spanish, New American


  • Serving Size: 6oz pork & 2/3 cup sauce
  • Calories: 566
  • Sugar: 8g
  • Sodium: 1008mg
  • Fat: 33g
  • Saturated Fat: 6g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 41g

Keywords: pork tenderloin, pork, romesco sauce