Keto Spanish Pork Skewers with Romesco Sauce (Nut-Free)

Instructions

1. 1Cut the about 680 g Pork Tenderloin into about 2.5 cm cubes. In a medium bowl, combine the 3 tbsp Olive Oil, 2 tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. Add the pork cubes to the bowl and toss to coat evenly, then let it marinate for at least 30 minutes.
2. 2Thread the marinated pork cubes onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
3. 3Preheat your grill or a grill pan over medium-high heat. Grill the pork skewers for 15-20 minutes, turning them occasionally, until the pork is cooked through and reaches an internal temperature of 63°C.
4. 4While the pork skewers are grilling, prepare the Romesco sauce. Place the contents of the 1 jar (about 340 g) Roasted Red Peppers, 2 tbsp Tomato Paste, 0.25 cup Sunflower Seeds, 1 tbsp Red Wine Vinegar, and 3 tbsp Olive Oil into a food processor.
5. 5Blend the ingredients in the food processor until the Romesco sauce is smooth. Taste and add a pinch more salt or vinegar if desired, then set aside.
6. 6Once the pork skewers are cooked, remove them from the grill. Let the skewers rest for 5 minutes before serving. Serve the Keto Spanish Pork Skewers with the prepared Romesco sauce.

Substitutions

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