Secreto with Romesco Sauce

Courtesy of: Steven Raichlen’s Project Fire

For the pork:

For the Romesco Sauce:

Soak the dried chile in 1 c. hot water for 1 hour. Drain, reserving the liquid, and blot dry. Tear into pieces, removing the stem and seeds. Meanwhile, set up your grill for direct grilling and heat to medium-high.
Brush and oil the grill grate. Arrange the bell pepper, tomatoes, and garlic on the grill and cook until darkly browned, turning to ensure even browning, 4 to 8 minutes per side. Let cool. Grill the bread until browned, 1 to 2 minutes per side. Break into several pieces.
Transfer the bread to a food processor. Add the nuts and process to a fine powder. Add the chile and vegetables and process to a coarse paste. Add the oil, vinegar, and salt and pepper and process until you have a thick but pourable sauce. If too thick, add a little of the reserved chile soaking liquid.
Generously season the pork on both sides with smoked paprika, salt, and pepper. Grill for 2 minutes per side. Do not overcook. Thinly slice on a diagonal and serve with the Romesco Sauce and lemon wedges.