|Pine nuts||1/2 cup|
|Club House Red Pepper, Crushed||1 tsp|
|Sherry vinegar, divided||4 tbsp|
|Brussels sprouts, fresh||3 cups|
|Zucchini, quartered lengthwise, then cut in half||2 lb|
|Old Bay Seasoning||2 tbsp|
|Olive oil, divided||1/2 tsp|
|Kosher salt||1/2 tsp|
|Club House Pepper, Black Ground||1 tsp|
|Pork tenderloin, large||2 each|
|Garlic cloves, finely grated||3|
|Aleppo pepper||1 tbsp|
This recipe was created for Club House for Chefs by: Garrett Pittler, Executive Chef of City Winery in Nashville, TN.
For the Summer Romesco: Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown (8–10 minutes) and let cool. Pulse pine nuts, garlic, and olive oil (¼ cup) in a food processor to a coarse paste. Add Aleppo Pepper, one-fourth of zucchini, vinegar (2 tbsp) and water (1 tbsp). Process adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.
For the Grilled Brussel Sprouts: Turn on grill and heat to 450°F. Toss zucchini and Brussel sprouts with olive oil (2 tbsp). Season them with salt and Club House Pepper, Black Ground and place on grill. Turn occasionally, until softened and slightly charred (15–20 minutes). Let cool and reserve. Toss the Brussel sprouts with remaining zucchini and vinegar (2 tbsp) in a large bowl and season with salt and Club House Pepper, Black Ground.
For the Grilled Pork Tenderloin: Season pork with Club House OLD BAY Seasoning and oil (2 tbsp), place on grill, turning a quarter turn after 6 minutes. After another 6 minutes turnover on the other side. Then rotate another quarter turn after an additional 6 minutes. Place pork on cooler side of the grill and close the lid. Allow to roast in the grill until it reaches 145°F (approximately 8-10 minutes). Let rest for 5 minutes before slicing.
For Assembly: Place sliced pork atop Brussels sprouts and zucchini and finish with summer romesco.