Active Time

　　10 min

　　Total Time

　　35 min

　　Instead of being pounded together, as they traditionally are, the best parts of the classic Catalan sauce are left intact here—yielding the same comforting flavor with a terrific assortment of textures.

　　

Ingredients

Makes 4 servings

　　1 1/2 pounds pork tenderloin

　　1/3 cup extra-virgin olive oil plus additional for rubbing

　　1 (5-ounce) package prewashed baby spinach or arugula

　　1 (12-ounce) jar roasted peppers, drained, rinsed, and patted dry

　　1/2 cup sliced almonds

　　4 large garlic cloves, thinly sliced

　　1 teaspoon paprika

　　1/4 teaspoon cayenne

　　1/4 cup red-wine vinegar or Sherry vinegar

　　

Step 1

Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .

　　

Step 2

Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

　　

Step 3

Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).

　　

Step 4

While pork stands, put greens and peppers on a platter.

　　

Step 5

Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.

　　

Step 6

Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.

　　

Step 7

Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.

　　

Nutrition Per Serving

Per serving: 445 calories

　　27 g fat (4 g saturated)

　　109 mg cholesterol

　　941 mg sodium

　　13 g carbohydrates

　　5 g fiber

　　39 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/590505/2?mbid=HDEPI) ›

　　Cooks' note:

　　Pork can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat or over a medium-hot charcoal fire.