Spanish-Inspired Pork Tenderloin with Roasted Vegetables and Romesco Sauce

Ingredients

• 1 pork tenderloin (about 1 pound)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 red onion, quartered
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup Romesco sauce (store-bought or homemade)
• Fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the pork tenderloin with salt, pepper, and smoked paprika.
3. In a large bowl, toss the chopped bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
4. Place the vegetables on a baking sheet.
5. Place the pork tenderloin alongside the vegetables on the baking sheet.
6. Roast for 20-25 minutes, or until the pork tenderloin is cooked through and the vegetables are tender and slightly caramelized.
7. Let the pork rest for 5 minutes before slicing.
8. Serve the sliced pork tenderloin with the roasted vegetables and a dollop of Romesco sauce.
9. Garnish with fresh parsley.