Roasted pork with romesco sauce, sauted baby brocolli, and quinoa salad=yummy dinner!

Marinate the pork shoulder in olive oil, chopped garlic, lemon zest, coriander, kosher salt, black pepper, and rosemary.

Sear in a hot pan, all sides.

Reseason and put in a 400 degree oven, 10 minutes per pound...turn it over half way through.

Roast bell peppers and let them cool. Remove the skins.

Toast paprika.

Toast your quinoa.

Using toasted almonds and bread...

Blend in a food processor or vita mix.

Add in your roasted bell pepper and a roasted tomato (I used sun dried.) Add salt, pepper, toasted paprika, and red wine vinegar. Slowly add olive oil in until you get a sauce. I added lemon juice right at the end.

Let the roast rest.

Saute baby broccoli in canola oil, with kosher salt, and hit with lemon juice before serving.

Add cooked quinoa to minced shallots that have been soaking in red wine vinegar.

Add in olive oil, kosher salt, and sliced apples.

Serve the sauce with the pork.

Enjoy!