Step 1

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Pit and roughly chop the olives. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the romesco sauce and labneh. Taste, then season with salt and pepper if desired.

Step 2

2 Roast the vegetables Line a sheet pan with foil. Place the diced potatoes, onion wedges, and diced pepper on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Step 3

3 Cook the pork Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Step 4

4 Finish & serve your dish While the pork rests, to the bowl of roasted vegetables, add the chopped olives, vinegar, raisins, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the creamy romesco sauce. Garnish with the almonds. Enjoy!

Step 5

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Pit and roughly chop the olives. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the romesco sauce and labneh. Taste, then season with salt and pepper if desired.

Step 6

2 Roast the vegetables Line a sheet pan with foil. Place the diced potatoes, onion wedges, and diced pepper on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Step 7

3 Cook the pork Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Step 8

4 Finish & serve your dish While the pork rests, to the bowl of roasted vegetables, add the chopped olives, vinegar, raisins, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the creamy romesco sauce. Garnish with the almonds. Enjoy!