Pimenton Rubbed Pork Tenderloin and Dirty Potatoes with Romesco Sauce and Roasted Purple Carrots

And now for the main course.  The pimenton was courtesy of a little stocking stuffer Jason received from santa this year!  The rub was incredible and the photos do not do justice to the colors and beauty of the plate. 

Pimenton Rubbed Pork Tenderloin
serves 4

Pimenton
Salt
Pepper
Coriander
1-1/4 pound pork tenderloin

--  Preheat over to 350

-- Sprinkle a bit of each of the four seasonings onto the tenderloin and rub onto the meat

-- Sear pork tenderloin on all sides over high heat in a cast iron skillet

--  Put skillet and tenderloin into oven and cook until meat reaches 135 degrees (approximately 15 minutes).  Make sure to flip tenderloin once during cooking process. 

--  Let rest, slice and serve

Dirty Potatoes
serves 4

12 small yukon gold potatoes, halved the long way
Olive oil
Salt
Pepper
Coriander
1/4 cup pitted kalamata olives
Grated 1 year old manchego

-- Preheat oven to 350

-- Rinse the potatoes to get rid of some of the starch

-- In a large bowl, combine the potatoes with enough oil and spices to coat (spices approximately in equal proportions)

--  Place potatoes cut side down on an unlined baking sheet and roast until fork tender.  DO NOT FLIP. 

--  In mini-food processor combine kalamata olives and approx. a tablespoon of olive oil and blend to a paste-like consistency. 

--  Toss the roasted potatoes in the olive paste and serve with shaved manchego on top

Roasted Baby Purple Carrots

Baby purple carrots (or whatever colors you choose)
Salt
Pepper
Herbs de Provence
Olive Oil

--  Toss carrots in spices and oil and roast in 350 degree oven until tender

Romesco Sauce

3 roma tomatoes halved
1 large red bell pepper quartered
5 cloves garlic peeled
1/3 cup olive oil
2 slices of a french baguette
1/4 cup toasted whole almonds
1/4 cup red wine vinegar
pinch of Pimenton (Spanish paprika)
pinch of red pepper flakes

--  Preheat the oven to 425

--  Brush tomatoes, bell pepper and garlic cloves with oil.  Roast on baking pan for 15 minutes

--  Toast bread in same oven until lightly browned

--  Remove bread and vegetables from oven and let vegetables cool

--  Combine all recipe ingredients in the food processor except the olive oil and blend.  Drizzle in olive oil with motor running and process until it has a slightly chunky sauce consistency