In “MoVida Rustica,” Barcelona-born, Melbourne-based chef Frank Camorra and food writer Richard Cornish grill or fry sliced pork loin and serve it accompanied by a duo of no-cook, Spanish-inflected sauces, one green, the other red. Inspired by that recipe, we created this pan-roasted take. Instead of sliced loin, we sear whole pork tenderloins in a skillet on the stovetop, then slide the pan into the oven to finish, a technique that achieves flavorful caramelization on the exterior of the meat and allows the interior to cook perfectly. As for the sauces, the first is a garlicky salsa verde made with a little finely grated Manchego, Spain’s buttery sheep’s milk cheese, to lend a pesto-like creaminess. If you prefer, pecorino Romano is a fine substitute. The second sauce features sweet Spanish piquillo peppers, as well as warm, smoky spices. Look for jarred piquillo peppers in well-stocked grocery stores (a 9-ounce jar of piquillos contains enough for the recipe); if not available, regular roasted red peppers work nicely. And to boost the sauce’s richness and provide body, we add toasted almonds. Both sauces can be made a day in advance and refrigerated, but bring to room temperature before serving.