Hazelnut Romesco with Oregano Vinaigrette on Pork Loin

Katie and I made our first hazelnut recipe together in Reno! The company was fantastic! but the food was mediocre at best. I guess I am not a fan of hazelnuts as an entree flavoring. We made a hazelnut romesco to go on grilled pork loins; you can search for the recipe at www.foodnetwork.com, but I wouldn't bother. The basic romesco ingredients included olive oil, garlic, red bell pepper, tomatoes, chiles, red wine, hazelnuts, honey and S&P to taste. These get sauted and tossed in the food processor, and then spooned (consistency of cold mashed potatoes) onto the grilled pork with the vinaigrette (vinegar, mustard, honey, shallots, oregano, and S&P). It wasn't bad, but it just wasn't good either. We also made a nice salad and used the combined sauces as a dressing. We would not recommend this dish. I am anxious to see the other Hill's creations with hazelnuts. We did find some chocolate-covered hazelnuts flavored with chipotle at Trader Joe's though!