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 carrot into ¼" diagonal slices. Rinse pork tenderloin and pat dry.
Start the Vegetables
Place Brussels and carrots on prepared baking sheet. Toss with smokehouse maple seasoning, half the syrup (remaining added to taste later), and a pinch of pepper. Spread into a single layer on one half and roast 7 minutes. Remove from oven. Taste vegetables, and if more sweetness is desired, toss with remaining syrup. Vegetables will finish cooking in a later step. While vegetables roast, sear pork tenderloin.
Sear the Pork Tenderloin
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork tenderloin to hot pan and cook on two sides until lightly browned, 2-3 minutes per side.
Finish Pork and Vegetables
After vegetables have roasted 7 minutes, add seared pork tenderloin on empty half of baking sheet. Season pork tenderloin with 1 Tbsp. Monterey seasoning blend (reserve remaining for romesco sauce) and re-toss vegetables. Roast until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and rest pork 3-5 minutes. While pork and vegetables roast, make romesco.
Make the Romesco
Place harissa, almond flour, remaining Monterey seasoning blend, and 1 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 over pork.