Pan-Seared Pork Tenderloin with Romesco Sauce

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork tenderloin medallions pan-seared to golden perfection served with a smoky Catalan romesco sauce loaded with roasted red peppers and almonds. This Spanish-inspired pork recipe, ready in about 25 minutes, pairs pork tenderloin, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

1 lb, trimmed and sliced into 1-inch medallions pork tenderloin
3 tbsp olive oil
1 tsp smoked paprika
3, minced garlic cloves
1 cup, drained roasted red peppers
1/4 cup, toasted almonds
1 small, peeled and chopped tomato
1 tbsp sherry vinegar
1/4 tsp red chili flakes
to taste salt
to taste black pepper
1 tbsp, chopped fresh parsley

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Instructions

Step 1: Season 1 lb pork tenderloin medallions with 1 tsp smoked paprika, salt, and black pepper evenly on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3-4 minutes on each side until a deep golden crust forms and the internal temperature reaches 145°F. Remove from skillet and keep warm.
Step 3: In a food processor, combine 1 cup drained roasted red peppers, 1/4 cup toasted almonds, 1 small peeled chopped tomato, 3 minced garlic cloves, 1 tbsp sherry vinegar, 1 tbsp olive oil, and 1/4 tsp red chili flakes. Blend until smooth and season with salt and black pepper to taste.
Step 4: Spoon the romesco sauce over the pork medallions and garnish with 1 tbsp chopped fresh parsley before serving.