Roasted Pork with Smoky Red Pepper Sauce
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
In a large skillet, heat 2 tablespoons oil over high heat. Rub 1 tablespoon of the oil over the pork and season with 2 teaspoons salt and 1 teaspoon pepper. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to a roasting pan and roast for 25 to 30 minutes until a meat thermometer inserted into the thickest part of the pork registers 165 degrees F. Allow the pork to rest for 10 minutes.
Meanwhile, in the same skillet used for the pork, heat the remaining 3 tablespoons of oil over medium-high heat. Add the onion, peppers and garlic and cook, stirring frequently for 8 to 10 minutes until softened. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomatoes and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes until the sauce thickens. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season to taste with salt and pepper.
Thinly slice the pork and arrange on a platter. Spoon the sauce on top. Garnish with chopped parsley and serve.