I want this sauce on absolutely EVERYTHING. Grilled chicken, a juicy steak, shrimp, all the veggies, stirred into some pasta, but most of all on these yummy Spanish Pork Skewers!

It’s super easy, quick, healthy and delicious.  I am not sad to have this recipe in my sauce arsenal!

Spanish Pork Skewers with Romesco Sauce

2 lb. pork tenderloin, trimmed of excess fat, cut into 2-inch cubes
½ teaspoon Hungarian paprika
½ teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon Cajun seasoning
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon stevia (or sugar if you’re not worried about that sort of thing)
1 Tablespoon low-sodium soy sauce
1 Tablespoon olive oil
Salt & pepper

Romesco sauce:
2 large red bell peppers
½ cup slivered almonds, toasted
1 clove garlic
2 Tablespoons red onion
1 teaspoon smoked paprika
Handful of parsley
2 Tablespoons sherry vinegar
Pinch of stevia (or honey or sugar)
Salt & pepper
Good olive oil to finish

Mix pork tenderloin and next 11 ingredients in a Ziploc bag, making sure all pork is coated with spice mixture. Let marinate for 6-8 hours.

To make the sauce: cut bell peppers in half and remove seeds. Place skin side up on a baking sheet. Broil 7-8 minutes or until skin is charred and peppers are soft. Remove from oven and put in a Ziploc bag and seal. Let steam for about 10 minutes. The skin should slip off easily. Place bell peppers and the remaining ingredients (except olive oil) in a food processor. Blend until smooth, scraping down sides as needed. Drizzle in good quality olive oil to thin out and finish.

Preheat a grill pan over high heat. Thread 4-5 cubes of pork onto skewers. Grill skewers in batches for 2-3 minutes per side or until pork is just cooked through.

Serve with romesco sauce.

Source: Ruth’s Table, 2019.