Recipe for Muhummara Pork Tenderloin

Muhumara Pork Tenderloin

“What’s for dinner?”…says the innocent

“Pork tenderloin”….I say with a moment of hesitation

“Ok”… with a somewhat sense of relief ????

This is a typical afternoon conversation…I figured this time I would just leave out the unfamiliar and plate dinner and take a deep breath and see what would happen.  Again, I am dealing with skeptics who do not want the mundane to be disrupted.  Well I did mess with it and of course they all enjoyed it…very much.  Not too “anything” other than flavorful for them and that was a win for me   This is a wonderful dish to serve as a dip, or top off some grilled chicken and that works too.  Fast (toss everything in a blender/food processor), tasty (the nice combination of roasted red pepper and sun dried tomatoes that have been kissed with fresh lemon zest..) and healthy (veggies and ev olive oil) all make for one terrific dish.  Enjoy!!

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Muhumara Pork Tenderloin
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  • 2 pork tenderloins~silver skin removed
  • 1/4 cup extra virgin olive oil~cold pressed + organic
  • 1-1/2 cup raw organic walnuts
  • 1 cup organic roasted red pepper~jarred
  • 6 sun dried tomatoes~packed in oil
  • 1 tsp lemon zest~organic
  • 1/4 cup fresh squeezed lemon juice
  • 3 organic garlic cloves
  • 1/2 cup fresh organic chopped flat leaf parsley
  • S & P
  • 2 tbs duck fat
  • 1/4 – 1/2 tsp organic red pepper flakes
  • 1-1/2 tsp organic smoked paprika


  1. Preheat oven to 400 degrees
  2. In a large skillet heat your duck fat over medium high until it shimmers carefully lay your pork tenderloin (season all sides with salt and pepper)  in the pan side by side and leave alone to get a tan…seared; flip and let brown again. 
  3. Meanwhile…and the easiest part, take your blender or food processor and toss in all ingredients and pulse until coarsely~ smooth (boy that’s  a good descripton..but who cares because you are done!!); set aside for just a minute and let’s deal with the piggy. 
  4. Ok, so transfer tenderloin to your favorite oven safe dish and cook about 20 minutes then spoon over your muhumara and put back in the over and cook another 15 minutes or until the pork is cooked through.

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