Romesco is one of the sauces I use often to enhance Slow Carb Diet (4-Hr Body) dinners. It is a tomato and red pepper sauce, thickened with ground almonds. It originated in Catalonia, Spain where it is traditionally used with fish, poultry or potatoes. I use it to enhance all kinds of protein dishes, as well as many vegetable dishes. This recipe is for braised pork, smothered in romesco sauce for the win.
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Is this Dinner Healthy?
Roasted pork smothered in romesco is totally compliant with a slow carb diet and can fit into a low carb diet as well. Add some green vegetables to the dinner and you have a very healthy dinner with plenty of macronutrients as well as micronutrients.
The romesco sauce imparts a sweet, smoky flavor that takes the boredom out of plain, undressed proteins, and elevates your main dishes to something special, no matter what diet lifestyle you lead.
Homemade Romesco Sauce:
The recipe below includes directions for the slow roasted pork topped with homemade romesco sauce. It is a dish to make for Sunday supper or when you have time to let the pork roast slowly in the oven.
Alternatively, you can make an easy Romesco sauce in 10-15 minutes to use on any fish, other proteins, veggies or eggs.
Romesco sauce has found its way into several other of my favorite recipes. Try this ground beef and butternut squash dinner with romesco sauce. Alternatively try romesco with scrambled eggs or as a simple topping on rustic toast.
Roasted Pork with Romesco Sauce
- 2 tablespoons olive oil
- 2-3 garlic cloves minced
- 1 tablespoon coarse kosher salt
- 1 tablespoon fresh oregano or marjoram
- 1 tablespoon smoked paprika
- 2 teaspoon freshly ground black pepper
- 4 pounds pork roast 4-6 pounds
- ½ ounce roasted salted almonds about 1 cup
- ¼ cup breadcrumbs omit if on SCD
- 16 ounce jar roasted red peppers drained
- 5-6 garlic cloves sliced
- 14 ounce can diced tomatoes
- pinch cayenne optional
- ¼ cup olive oil
- 1 cup dry Sherry
- pan juices
- Make the rub by mixing the first 6 ingredients in a small bowl until you have a paste. Spread the paste (the rub) all over the pork and then place the pork in a roasting pan and let it stand at room temp. for 1 hour. (Alternatively, you can cover roast and chill for 1 day, making sure you let it stand at room temp 1 hour before cooking).2 tablespoons olive oil, 2-3 garlic cloves, 1 tablespoon coarse kosher salt, 1 tablespoon fresh oregano or marjoram, 1 tablespoon smoked paprika, 2 teaspoon freshly ground black pepper, 4 pounds pork roast
- Preheat oven to 425° F. Roast pork 15 minutes. Reduce oven temp to 325° F and continue roasting pork until instant-read thermometer inserted into thickest part registers 140-145° F (about 1 hour 15 minutes longer).
- While pork is roasting make the romesco mix: Chop almonds in food processor (process together with breadcrumbs if using). Add roasted peppers, garlic and tomatoes, cayenne and oil and blend mixture until smooth.Leave in the food processor and set aside.1/2 ounce roasted salted almonds, 1/4 cup breadcrumbs, 16 ounce jar roasted red peppers, 5-6 garlic cloves, 14 ounce can diced tomatoes, pinch cayenne, 1/4 cup olive oil
- When roast is done (140-145°), transfer it to a platter and tent with foil. Let it rest 20-30 min. Spoon off any fat from drippings in roasting pan and add the sherry to the pan. Boil until pan juices are reduced to 1/4 cup (may have to place roasting pan over two burners), stirring up browned bits (about 5-7 minutes).1 cup dry Sherry
- Scrape pan juices into the romesco mixture that is in the food processor and blend until smooth. Taste and adjust salt and pepper if needed.pan juices
- Slice roast and serve with Romesco sauce.