Pork Sandwich with Romesco Sauce

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Pork Sandwich with Romesco Sauce

About This Recipe

Yield:makes 4 sandwiches
Active time:25 minutes
Total time:1 hour, 45 minutes
Special equipment:large rimmed baking sheet, foil, tongs, cooling rack, food processor, large skillet
This recipe appears in: Sandwiched: Pork and Romesco Sauce


  • For the Romesco
  • 1 dry ancho chili
  • 3 strips thick-cut bacon, chopped
  • 3/4 cup drained canned or jarred piquillo peppers
  • 3/4 cup drained and crushed canned plum tomatoes
  • 1 medium yellow onion, peeled and thinly sliced (about 1 cup)
  • 4 large garlic cloves, peeled and smashed
  • 6 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 1 slice hearty white bread, torn into pieces
  • 1/3 cup toasted slivered almonds or toasted skinned hazelnuts
  • 2 tablespoons sherry vinegar
  • For the Pork
  • 2 tablespoons olive oil
  • 1 (1 1/2 -pound) pork tenderloin, cut crosswise into 1 inch-thick medallions
  • Kosher salt and freshly ground black pepper
  • 1 1/2 teaspoons smoked paprika
  • 2 cups packed arugula
  • For the Assembly
  • 4 (6-inch long) crusty rolls, such as ciabatta
  • 1/4 cup mayonnaise (optional)


  1. 1

    For the Romesco: Place the chili in a bowl and add enough boiling water to cover. If necessary, weigh the chili down with a second bowl or other object to keep it submerged. Soak chili for 30 minutes, then pat dry, remove stem and seeds, and coarsely chop.

  2. 2

    Adjust oven rack to upper-middle position and preheat oven to 425°F. Line a large rimmed baking sheet with foil. Toss chili, bacon, peppers, tomatoes, onion, garlic, 1/4 cup olive oil, and smoked paprika together in prepared baking sheet; season with salt and pepper.

  3. 3

    Roast until onions are softened and slightly charred, 30 to 40 minutes, tossing mixture halfway through cooking. Transfer to cooling rack and cool 15 minutes.

  4. 4

    Pulse bread in food processor until it breaks down into crumbs. Add pepper mixture, nuts, vinegar, and remaining 2 tablespoons olive oil. Season with salt and pepper.

  5. 5

    Romesco may be made 1 week in advance and refrigerated in an airtight container.

  6. 6

    For the Pork: Heat 1 tablespoon oil in large skillet over medium-high heat until just beginning to smoke. Pat pork dry with paper towels and season with salt and pepper. Rub all over with smoked paprika.

  7. 7

    Cook pork until browned on both sides, 3 to 4 minutes per side. Transfer to large bowl. Using 2 fork, shred pork into bite-sized pieces.

  8. 8

    Heat remaining 1 tablespoon oil in now empty skillet over medium-high heat. Add pork and cook until crisp and golden, stirring occasionally, about 5 minutes. Stir in arugula.

  9. 9

    For the Assembly: Slice rolls in half and spread the inside of the top piece with 1 tablespoon mayonnaise. Spread a heaping 1/4 cup romesco on bottom half of each roll.

  10. 10

    Distribute pork evenly among romesco-spread bread pieces, top with mayo-spread bread pieces and serve.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: