We loved this dish. It is quite pretty too.

Spanish Pork Tenderloin Roulade
Recipe By: Sara Moulton


2 pork tenderloins (1 to 1 1/4 pounds each)

Kale Stuffing:
2 teaspoons olive oil plus 1 tablespoon for skillet
1/2 cup diced red onion
1 teaspoons minced garlic
1 pounds kale rinsed and drained, stems discarded and leaves cut
into thin julienne strips
1 tablespoons sherry vinegar
2 teaspoons honey
1/2 cup water
4 slice serrano ham or prosciutto
1 (8-ounce) jar piquillo peppers drained
Kosher salt
Freshly ground black pepper
1 recipe Romesco Sauce 1

Romesco Sauce, for serving, recipe follows

To butterfly the tenderloins: make a deep lengthwise cut down the center,
being careful not to cut all the way through. Open the tenderloin up like
a book. Place the opened tenderloin between 2 pieces of plastic wrap.
Pound with a meat mallet until 1/4-inch thick. Repeat with the other
tenderloin. To make the stuffing: heat the olive oil in a large skillet
over medium heat. Add the onion and cook until lightly golden, about 6 to
8 minutes. Add the garlic and cook 1 minute more. Add the kale, vinegar,
honey, and water. Increase the heat to high and continue to cook,
stirring constantly, until the kale is wilted, about 2 minutes. Drain and
set aside.

Lay 2 slices of ham or prosciutto over each butterflied tenderloin. Top
with half of the kale stuffing, leaving a 1/4-inch border. Carefully open
the peppers and lay a single layer over the kale. Roll up each tenderloin
and tie at 2-inch intervals with butcher's twine. Preheat the oven to 450
degrees F. Sprinkle the tenderloins all over with salt and pepper. Heat a
heavy ovenproof skillet over medium-high heat and add the olive oil. Place
the tenderloins in the pan and brown on all sides for about 3 to 5
minutes. Transfer the pan to the oven and roast. After 15 minutes, begin
checking the internal temperature with an instant-read thermometer,
checking every 5 minutes, until the pork registers 140 degrees F to 145
degrees F. When done, remove the tenderloins from skillet to a platter,
cover loosely with foil, and set aside to rest for 10 minutes. Remove the
twine from the tenderloins, cut them into 1/2-inch-thick slices, and serve
with Romesco sauce.

Romesco sauce:

1/2 cup toasted almonds
1/2 fresh bread crumbs
3 tablespoons olive oil
8 ounces piquillo peppers or fire roasted red bell peppers or pimentos
1 tablespoon capers, drained
Kosher salt
Fresh ground pepper

For the Romesco sauce: In a food processor fitted with the metal blade,
grind the almonds until they form a thick paste. Add the bread crumbs,
olive oil, peppers, and capers and process until smooth. Taste for salt
and pepper. Transfer to a serving bowl.

Recipe Notes

Delicious, We really loved it. It's so pretty I must make it for
company. The sauce is very nice also.

Recipe courtesy Bruce Aidells, Complete Book of Pork, HarperCollins,

I first encountered piquillo peppers when dining at an asado a
restaurant specializing in roasted meats outside Sevilla. This asador
specialized in 2 things: whole roasted baby lamb and whole roasted baby
pig, cooked in giant hearth ovens and served with side dishes of stewed
white beans and plates of deep-red piquillo peppers. Catalonioan Romesco
sauce is typically served with fish and poultry; I think it really perks
up pork. To toast the almonds, spread them on a baking sheet and roast in
a 350 degrees F oven for 10 to 15 minutes, stirring occasionally, until
lightly browned and the nuts give off an aroma. Piquillo peppers, which
come cooked and peeled in jars and cans, are found in the specialty
section of some markets and delis, or can be purchased online. If you
can't find piquillos, substitute jarred or canned fire-roasted red bell
peppers or whole pimientos. http://www.terrypogue.com/Terry

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