Pan roasted pork tenderloin with romesco

Dry brine the pork tenderloin: season lightly with salt and pepper and rest 30 minutes to an hour at room temperature, up to four hours in the fridge, or overnight wrapped.

Halve and seed the red peppers, char them over an open flame until jet black, trap the heat in a covered bowl 15 minutes and peel off the skins.

Combine the roasted peppers and confit tomatoes at roughly two to one with the almonds, sherry vinegar, smoked paprika, cayenne, fresh garlic and confit garlic.

Rough chop it in the food processor to a pebbly, pulpy mixture, not a paste.

With the machine running, slowly stream in the tomato confit oil, then taste for seasoning.

Preheat a lightly oiled nonstick pan, lay in the tenderloin pieces and sear about two minutes over medium-high until a brown crust forms, moving them around.

Finish in a preheated 275 to 300F oven until the pork will carry over to 155F.

Rest 10 minutes before carving and serving.

Serve on a bed of romesco with a fennel and apple salad with dill and fennel fronds, parsley, salt, ground pepper and a little more tomato oil.