Instructions: Walnut Romesco: Heat the oil in a medium saute pan over high heat, until smoking. Separately saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it is done.

Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquied into a food processor and blend until smooth. Add half of the walnuts and process until finely chopped. Remove 1/4 cup of the mixture and set aside. Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.

Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees. Season both sides of the pork tenderloin with salt and pepper. Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with buterchers twine. Brush each tenderloin with oil and grill for 4 to 5 minutes on each side or until just cooked through.

If using oven, heat oil in a large oven-proof saute pan over high heat. Sear the meat on both sides, until golden brown, place in oven and roast for 10 minutes. Let rest 10 minutes before slicing.

Caramelized Date-Shallot Sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and the sugar and cook until caramelized, about 5 to 7 minutes. Season with salt and pepper to taste.

Increase the heat to medium-high. Add both wines and reduce the mixture to 1/4 cup. Add the dates and the stock and continue cooking until reduced to 2 cups, and reaches the consistency of a slighly thick sauce, about 30 minutes, keep warm.

This recipe yields 4 servings.

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