Pork:

• 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
• 2–3 cloves garlic, in skin
• 2–3 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

Gremolata:

• 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