Ingredients

• 3 tablespoons olive oil
• 8 cloves garlic, peeled
• 1 red bell pepper, roasted, peeled and coarsely chopped
• 2 ancho chiles, soaked in boiling water until soft, seeded
• 1 slice white bread, crust removed, cut into small cubes
• 1/4 cup red wine vinegar
• 1/2 cup walnuts, divided
• 1/4 cup golden raisins, divided
• 1/4 cup dried apricots, coarsely chopped
• 2 pork tenderloins (1 1/2 pounds each) butterflied
• Salt and freshly ground pepper
• Walnut Romesco
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup thinly sliced shallots
• 2 tablespoons sugar
• Salt and freshly ground pepper
• 1/2 cup red wine
• 1/2 cup white wine
• 1 cup coarsely chopped dates
• 5 cups homemade chicken stock
• 1 tablespoon molasses

Instructions

1. Heat the oil in a medium saute pan over high heat, until smoking. Saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Stir in half of the walnuts. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.
2. For the Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees F. Season both sides of the pork tenderloin with salt and pepper. Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with butcher's twine. Brush each tenderloin with oil and grill for 4 to 5 minutes on each side or until just cooked through. If using oven, heat oil in a large ovenproof saute pan over high heat. Sear the meat on both sides, until golden brown, place in oven and roast for 10 minutes. Let rest 10 minutes before slicing.
3. For the Caramelized Date Sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and the sugar and cook until caramelized, about 5 to 7 minutes. Season with salt and pepper to taste. Increase the heat to medium-high. Add both wines and reduce the mixture to 1/4 cup. Add the dates, stock and molasses and continue cooking until reduced to 2 cups, and reaches the consistency of a slightly thick sauce, about 30 minutes, keep warm.
4. To serve, slice tenderloin into 1-inch thick pieces and top with a little Remesco sauce and drizzle with date sauce.