Grilled Romesco Style Pork

Preparation Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. . Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees). While pork stands, put greens and peppers on a platter. Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute. Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic. Cooks' note:Pork can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat or over a medium-hot charcoal fire.Per serving: 445 calories, 27 g fat (4 g saturated), 109 mg cholesterol, 941 mg sodium, 13 g carbohydrates, 5 g fiber, 39 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe ›

Preparation Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. . Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees). While pork stands, put greens and peppers on a platter. Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute. Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic. Cooks' note:Pork can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat or over a medium-hot charcoal fire.Per serving: 445 calories, 27 g fat (4 g saturated), 109 mg cholesterol, 941 mg sodium, 13 g carbohydrates, 5 g fiber, 39 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe ›