Place almonds in a large cast iron skillet over medium heat. Cook, 8 to 10 minutes, or until toasted and fragrant.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Romesco is a blend of roasted sweet bell peppers and fragrant toasted nuts. Use our simple blender version to smother chicken, fish, vegetables, or in this case, a perfectly cooked pork loin.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee slivered almonds | ||
| 1 (16-oz.) jar roasted red peppers, packed in water, drained | ||
| 1 tsp. fresh lemon juice | ||
| 3 tbsp. fresh parsley | ||
| 5 tbsp. Hy-Vee Select garlic olive oil | ||
| 2 russet potatoes, peeled and chopped into 1/2-inch cubes | ||
| 2 sweet potatoes, peeled and chopped into 1/2-inch cubes | ||
| 1 lbs. pork loin | ||
| Kosher salt, to taste | ||
| Hy-Vee ground black pepper, to taste |
Things To Grab
- Large cast iron skillet
- Blender
- Aluminum foil
Directions
While almonds are toasting, add roasted red peppers, lemon juice, and parsley to blender. While the blender is running, slowly pour in 3 tbsp. garlic olive oil. Add toasted almonds to blender and blend until incorporated.
Preheat oven to 375 degrees.
Add 2 teaspoons garlic olive oil to same skillet; add russet and sweet potatoes. Cook over medium heat for 10 minutes.
Season pork generously with salt and pepper. Create a well in the potatoes and add the pork loin searing on all sides until a deep color develops.
Place cast iron in oven and bake for 35-40 minutes, or until pork is done (145 degrees) and potatoes have softened.
Rest pork for 5 to 10 minutes covered with aluminum foil. Slice pork and serve topped with Romesco sauce and potatoes on the side.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 75mg
- Sodium: 140mg
- Total Carbohydrates: 28g
- Protein: 27g
Daily Values
0%
Vitamin A 240%
0%
Vitamin C 80%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Test Kitchen, Done in One on HSTV.com