Romesco sauce transforms simple roasted pork into something quite special. I make this for Sunday suppers when I have time to let the pork roast slowly while the house fills with the smell of smoked paprika and garlic. The romesco is made while the meat rests, and the pan juices get scraped into the sauce for extra depth.
If you’re following a slow carb diet, omit the breadcrumbs from the romesco, as the almonds provide plenty of body on their own.
Quick Summary: Pork roast rubbed with smoked paprika, garlic, and oregano, slow roasted until tender, then served with homemade romesco sauce made from roasted peppers, tomatoes, and almonds. The pan juices are blended into the romesco for extra depth. Slow carb compliant (omit breadcrumbs). Prep: 30 min | Cook: 1.5 hours | Serves: 6
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Is This Dinner Slow Carb Friendly?
Roasted pork smothered in romesco is totally compliant with a slow carb diet and can fit into a low carb or keto 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.
How to Make Homemade Romesco Sauce
The detailed instructions are in the recipe card below. In short: Chop almonds in food processor. Add roasted peppers, garlic and tomatoes, cayenne and oil and blend mixture until smooth.
Alternatively, you can make an easy big batch of Romesco sauce and keep it in the refrigerator to use on any fish, other proteins, veggies or eggs.
How to Make Slow Roasted Pork with Romesco
The full instructions are in the recipe card below. In short: Make a paste with olive oil, garlic, salt, oregano, smoked paprika, and black pepper. Rub it over the pork roast and let it stand for one hour (or refrigerate overnight). Roast at 425°F for 15 minutes, then reduce to 325°F until internal temperature reaches 145°F. While the pork rests, make the romesco by processing almonds, roasted peppers, tomatoes, garlic, and spices, then blend in the deglazed pan juices.
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.
FAQ
Omit the breadcrumbs from the romesco sauce. The almonds provide enough body and texture without them.
You can slow cook the pork, but you’ll lose the crispy exterior from high-heat roasting. For slow cooker, sear the pork first, then cook on low for 6-8 hours
Rest for 20-30 minutes tented with foil. This allows the juices to redistribute and makes slicing easier.
Yes. Make the romesco up to one week ahead and refrigerate. Add the warm pan juices when the pork is done for the freshest flavor.
Pork loin or pork shoulder both work. Loin is leaner and slices cleanly. Shoulder is fattier and better for shredding.
Interested in the Slow Carb Diet? Check out this comprehensive E-Guide on Fat Loss through a Slow Carb Diet.
Roasted Pork with Romesco Sauce
Equipment
- bowls
Ingredients
- 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
- 5 ounces 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
Instructions
- 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.5 ounces 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.
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