Grilled Pork Tenderloin With Hazelnut Romesco And Fresh Oregano Vinaigrette

  • Yield: 4 servings



  • Preheat grill. Rub pork with oil and season with salt and pepper. Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness. Let rest and cut on the bias. Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette.