Pork Tenderloin with Summer Romesco | McCormick For Chefs®

Ingredients

• Summer Romesco | Serves 4
• 1/2 cup Pine Nuts
• 3 cloves Garlic, finely grated
• 1/4 cup Olive Oil
• 1 tsp Aleppo Pepper
• 1/2 pound Zucchini, quartered lengthwise, then cut in half
• 2 tbsps Sherry Vinegar, plus more if desired, to taste
• 1 tbsp Water, more as needed
• Kosher Salt, to taste
• McCormick Culinary ® Black Pepper, Pure Ground , to taste
• Grilled Brussel Sprouts | Serves 4
• 3 cups Brussel Sprouts
• 1 1/2 pounds Zucchini, quartered lengthwise, then cut in half
• 2 tbsps Olive Oil
• 2 tbsps Sherry Vinegar
• 1 tsp McCormick Culinary ® Red Pepper, Crushed
• Pork Tenderloin | Serves 4
• 2 eaches Pork Tenderloins, large
• 2 tbsps OLD BAY® Seasoning