If Flava Flav was elected mayor of Flavortown, that still wouldn't be as much flavor as there is in this romesco pork tenderloin. Romesco is a traditional Spanish sauce of roasted red peppers and almonds that serves as the ideal accompaniment to these tender slices of pork. But we can't stop, won't stop there. This tendy is kicked up with a roasted pepper and garlic seasoning, and served next to maple-infused carrots and Brussels sprouts for a meal that's got more flavors going on than Baskin-Robbins.
Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). Peel, trim, and cut carrots into ¼" diagonal slices. Rinse pork tenderloins and pat dry.
Start the Vegetables
Place Brussels and carrots on prepared baking sheet. Toss with 1 Tbsp. olive oil, smokehouse maple seasoning, half the syrup (reserve remaining to add after vegetables cook), and a pinch of pepper. Spread into a single layer and roast 18-22 minutes. Remove from oven. Taste vegetables, and if more sweetness is desired, toss with remaining syrup. While vegetables cook, sear pork.
Sear the Pork
Heat 2 Tbsp. olive oil in a large oven-safe pan over medium-high heat. Add pork tenderloins to hot pan and cook on two sides until lightly browned, 2-3 minutes per side.
Finish the Pork
Season pork tenderloins with 2 Tbsp. Monterey seasoning blend (reserve remaining for romesco sauce). Place pan in oven and roast until pork reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and transfer pork to cutting board. Rest pork 3-5 minutes. While pork and vegetables roast, make romesco.
Make the Romesco
Place harissa, almond flour, remaining Monterey seasoning blend, and 2 Tbsp. olive oil in a small mixing bowl. Stir to combine and set aside.
Plate the Dish
Slice pork tenderloin into ½” thick slices. Place a serving of roasted vegetables on a plate. Add sliced pork and spoon romesco under pork.