Season the pork with salt and pepper. In a large, shallow baking dish, mix 1 T of the olive oil with th parsley and pimenton. Add the tenderloins and turn to coat. Let stand at room temp for 20 min or rfrigerate for at least 1 hour or up to 2 hours.
In a large, deep skillet, heat the remaining 1 T of olive oil. Add the prok and cook over med heat until browned, about 3 min per side. Transfer pork to plate.
Add bay leaves, green bell pepper and onion to the skillet and cook over med heat until softened, 4 min. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine; bring to a simmer, whisking for 2 min. Whisk in the stock and tomato paste and return to a simmer.
Return the prok tenderloin and any accumulated juices to the skillet and simmer over low heat for 10 min. Turn and simmer for about 10 min longer, or just until the pork is pink in the center. Transfer the pork to a cutting board and let stand for 5 min.
Meanwhile, remove the bay leaves fro the pan sauce and pour into a food processor or blender and puree. Return the sauce to the skillet, add the piquillo peppers and bring to a simmer over moderately low heat. Season with salt and pepper. Thickly slice the pork and serve with the pan sauce.
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (19%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 817.6mg||28 %|
|Potassium 266.8mg||7 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 7.3g|
|Protein 3.7g||5 %|
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Calories per serving: 110
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