- Two 3/4-pound pork tenderloins
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon sweet pimentón (see Note)
- 2 bay leaves
- 1 green bell pepper, finely chopped
- 1/4 cup finely chopped onion
- 2 1/2 tablespoons all-purpose flour
- 1 cup dry red wine, preferably Rioja
- 1 cup beef or chicken stock or canned low-sodium broth
- 1 teaspoon tomato paste
- 4 piquillo peppers from a jar, cut lengthwise into 1/2 inch strips
- Season the pork with salt and pepper. In a large, shallow baking dish, mix 1 tablespoon of the olive oil with the parsley and pimentón. Add the tenderloins and turn to coat. Let stand at room temperature for 20 minutes or refrigerate for at least 1 hour or for up to 2 hours.
- In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pork and cook over moderate heat until browned, about 3 minutes per side. Transfer the pork to a plate.
- Add the bay leaves, green bell pepper and onion to the skillet and cook over moderate heat until softened, 4 minutes. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine; bring to a simmer, whisking for 2 minutes. Whisk in the stock and tomato paste and return to a simmer.
- Return the pork tenderloin and any accumulated juices to the skillet and simmer over low heat for 10 minutes. Turn and simmer for about 10 minutes longer, or just until the pork is pink in the center. Transfer the pork to a cutting board and let stand for 5 minutes.
- Meanwhile, remove the bay leaves from the pan sauce and pour into a food processor or blender and puree. Return the sauce to the skillet, add the piquillo peppers and bring to a simmer over moderately low heat. Season with salt and pepper. Thickly slice the pork and serve with the pan sauce.
The recipe can be prepared earlier in the day. Reheat gently.
Pimentón is available at specialty markets in sweet and hot varieties. The best-quality jarred piquillo peppers are available at most specialty markets. For firmer peppers, look for brands that are packed in only salt and water with no citric acid added to the brine.
A spicy Spanish red will stand up to the rich, smoky wine sauce here.