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Ingredients

• 2 pork tenderloins (1 to 1 1/4 pounds each)

• 2 teaspoons olive oil plus 1 tablespoon, for skillet
• 1/2 cup diced red onion
• 1 teaspoon minced garlic
• 1 pound kale, rinsed and drained, stems discarded and leaves cut into thin julienne strips
• 1 tablespoon sherry vinegar
• 2 teaspoons honey

• 1/2 cup water
• 4 slices serrano ham or prosciutto
• 1 (8-ounce) jar piquillo peppers, drained
• Kosher salt
• Freshly ground black pepper
• Romesco Sauce, for serving, recipe follows

Description

Cooking Channel Serves Up This Spanish Pork Tenderloin Roulade Recipe Recipe From Sara Moulton Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel