2 teaspoons ground cumin, divided
2 teaspoons hot smoked paprika or 1¾ teaspoons smoked paprika plus ¼ teaspoon cayenne, divided
Kosher salt and ground black pepper
2 1¼-pound pork tenderloins, trimmed of silver skin, halved crosswise
⅓ cup sliced or slivered blanched almonds
2 cups lightly packed fresh flat-leaf parsley
½ cup lightly packed fresh oregano
½ ounce Manchego cheese, finely grated (¼ cup)
6 medium garlic cloves, smashed and peeled, divided
1 tablespoon fennel seeds, lightly crushed
1 tablespoon lemon juice
1 cup plus 2 tablespoons extra-virgin olive oil, divided
1 cup drained jarred piquillo peppers
Directions
01
Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together 1 teaspoon of the cumin, 1 teaspoon of the paprika and 1 teaspoon each salt and pepper. Rub the mixture all over the pork; set aside.
02
In a 12-inch oven-safe skillet over medium, toast the almonds, stirring often, until golden and fragrant, about 4 minutes. Transfer to a small bowl; set aside. Reserve the skillet.
03
In a food processor, combine the parsley, oregano, Manchego, 4 of the garlic cloves, the fennel seeds, lemon juice and ½ teaspoon salt. Process until finely chopped, about 1 minute. With the machine running, stream in ⅔ cup of the oil; process until smooth, 30 to 60 seconds. Transfer to a small serving bowl; set aside.
04
Wipe out the food processor bowl and return it to the base. Add the piquillo peppers, toasted almonds, 2 remaining garlic cloves, remaining 1 teaspoon cumin, remaining 1 teaspoon paprika and ¼ teaspoon salt. With the machine running, stream in ⅓ cup of the remaining oil; process until smooth, about 1 minute. Transfer to another small serving bowl; set aside.
05
In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the pork and cook, turning occasionally, until lightly browned on all sides, about 4 minutes. Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.
06
Remove the skillet from the oven (the handle will be hot). Using tongs, transfer the pork to a platter; tent with foil and let rest for about 10 minutes. Transfer the pork to a cutting board. Slice crosswise into ½-inch pieces and return to the platter. Serve with the sauces.