Cast Iron Pork Loin with Romesco Sauce


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Cast Iron Pork Loin with Romesco Sauce

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Romesco is a blend of roasted sweet bell peppers and fragrant toasted nuts. Use our simple blender version to smother chicken, fish, vegetables, or in this case, a perfectly cooked pork loin. 

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Servings and Ingredients

Serves 4
¾ c. Hy-Vee slivered almonds
1 (16-oz.) jar roasted red peppers, packed in water, drained
1 tsp. fresh lemon juice
3 tbsp. fresh parsley
5 tbsp. Hy-Vee Select garlic olive oil
2 russet potatoes, peeled and chopped into 1/2-inch cubes
2 sweet potatoes, peeled and chopped into 1/2-inch cubes
1 lbs. pork loin
Kosher salt, to taste
Hy-Vee ground black pepper, to taste

Things To Grab

  • Large cast iron skillet
  • Blender
  • Aluminum foil


  1. Place almonds in a large cast iron skillet over medium heat. Cook, 8 to 10 minutes, or until toasted and fragrant.

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  2. While almonds are toasting, add roasted red peppers, lemon juice, and parsley to blender. While the blender is running, slowly pour in 3 tbsp. garlic olive oil. Add toasted almonds to blender and blend until incorporated.

  3. Preheat oven to 375 degrees.

  4. Add 2 teaspoons garlic olive oil to same skillet; add russet and sweet potatoes. Cook over medium heat for 10 minutes.

  5. Season pork generously with salt and pepper. Create a well in the potatoes and add the pork loin searing on all sides until a deep color develops. 

  6. Place cast iron in oven and bake for 35-40 minutes, or until pork is done (145 degrees) and potatoes have softened.

  7. Rest pork for 5 to 10 minutes covered with aluminum foil. Slice pork and serve topped with Romesco sauce and potatoes on the side.

Nutrition facts


350 Calories per serving

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 75mg
  • Sodium: 140mg
  • Total Carbohydrates: 28g
  • Protein: 27g

Daily Values

Vitamin A 240%
Vitamin C 80%
Iron 15%
Calcium 6%

Recipe Source:

Hy-Vee Test Kitchen, Done in One on