Roasted Pork Tenderloin

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
913
FAT
189%
CHOL
41%
SOD
149%

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Ingredients for 4 servings

Pimentón-Rubbed Pork Tenderloin

1/2 teaspoon salt

1 cup 1/2-inch cubes stale bread

Romesco Sauce

1 medium tomato, seeded and coarsely chopped

1 tablespoon sherry vinegar

2 tablespoons olive oil

1 (12-ounce) jar roasted red peppers, drained

1/4 teaspoon pepper

1/3 cup Marcona almonds

2 cloves garlic, chopped

1/4 teaspoon pimentón

1/4 cup extra virgin olive oil

1 teaspoon salt

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