stems discarded and leaves cut into thin julienne strips
1 tablespoon sherry vinegar
2 teaspoons honey
1/2 cup water
4 slices serrano ham or prosciutto
1 (8-ounce) jar piquillo peppers
drained
Kosher salt
Freshly ground black pepper
Romesco Sauce
for serving
recipe follows
Instructions
To butterfly the tenderloins: make a deep lengthwise cut down the center, being careful not to cut all the way through.
Open the tenderloin up like a book.
Place the opened tenderloin between 2 pieces of plastic wrap.
Pound with a meat mallet until 1/4-inch thick.
Repeat with the other tenderloin.
To make the stuffing: heat the olive oil in a large skillet over medium heat.
Add the onion and cook until lightly golden, about 6 to 8 minutes.
Add the garlic and cook 1 minute more.
Add the kale, vinegar, honey, and water.
Increase the heat to high and continue to cook, stirring constantly, until the kale is wilted, about 2 minutes.
Drain and set aside.
Lay 2 slices of ham or prosciutto over each butterflied tenderloin.
Top with half of the kale stuffing, leaving a 1/4-inch border.
Carefully open the peppers and lay a single layer over the kale.
Roll up each tenderloin and tie at 2-inch intervals with butcher's twine.
Preheat the oven to 450 degrees F.
Sprinkle the tenderloins all over with salt and pepper.
Heat a heavy ovenproof skillet over medium-high heat and add the olive oil.
Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes.
Transfer the pan to the oven and roast.
After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes, until the pork registers 140 degrees F to 145 degrees F. When done, remove the tenderloins from skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes.
Remove the twine from the tenderloins, cut them into 1/2-inch-thick slices, and serve with Romesco sauce.
Romesco sauce:
1/2 cup toasted almonds
1/2 fresh bread crumbs
3 tablespoons olive oil
8 ounces piquillo peppers or fire roasted red bell peppers or pimentos
1 tablespoon capers, drained
Kosher salt
Fresh ground pepper
For the Romesco sauce: In a food processor fitted with the metal blade, grind the almonds until they form a thick paste.
Add the bread crumbs, olive oil, peppers, and capers and process until smooth.