RICARDO's Menu for Easter Weekend

• 2 pork tenderloins, each about 3/4 lb (340 g)
• 2 tbsp (30 ml) olive oil
• 1 tsp salt
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 sprigs sage
• 2 garlic cloves, halved
• 2 tbsp (30 ml) fig jam

PREPARATION

1. On a plate, coat the meat with the oil. Sprinkle with the salt and top with the herbs and garlic. Let marinate for 15 minutes at room temperature.
2. With the rack in the middle position, preheat the oven to 375°F (190°C).
3. In an ovenproof skillet over high heat, brown the meat on all sides with the herbs and garlic.
4. Transfer the skillet to the oven and roast for 15 minutes or until a thermometer inserted into the centre of each tenderloin reads 145°F (63°C), turning the meat halfway through cooking. Remove from the oven and brush with the fig jam. Let rest for 5 minutes.
5. On a work surface, thinly slice the meat and serve with grilled asparagus with romesco sauce (see recipe).

Romesco Sauce

• 2 red bell peppers, halved and seeded
• 1 hot cherry pepper
• 1/4 cup (60 ml) olive oil
• 1 plum tomato, cut into chunks
• 1/4 cup (40 g) blanched almonds, roasted
• 1 garlic clove, peeled
• 1/4 tsp smoked paprika
• 1/8 tsp ground cumin
• 3 tbsp coarsely chopped day-old bread
• 2 tsp (10 ml) sherry vinegar

Asparagus

• 1 1/2 lb (675 g) asparagus, trimmed
• 1 bunch green onions, trimmed
• 1 tbsp (15 ml) olive oil