2 pork tenderloins (1 to 1 1/4 pounds each)
2 teaspoons olive oil plus 1 tablespoon, for skillet
1/2 cup diced red onion
1 teaspoon minced garlic
1 pound kale, rinsed and drained, stems discarded and leaves cut into thin julienne strips
1 tablespoon sherry vinegar
2 teaspoons honey
1/2 cup water
4 slices serrano ham or prosciutto
1 (8-ounce) jar piquillo peppers, drained
Freshly ground black pepper
Romesco Sauce, for serving, recipe follows
1/2 cup toasted almonds
1/2 fresh bread crumbs
3 tablespoons olive oil
8 ounces piquillo peppers or fire roasted red bell peppers or pimentos
1 tablespoon capers, drained
Fresh ground pepper
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