Roast pork tenderloin with patatas bravas
Another classic "here are the ingredients, now what can I do. This time Pork and potatoes. I use pork tenderloin a lot - it is cheap, low fat and has good flavour. But it can tend to be dry so it needs careful handling - either by cutting into strips and flash frying in some form or by keeping it whole and sealing it properly before cooking, which is what we do here.
This recipe is simplicity itself and very tasty - eaten enthusiastically by all the offspring and by and large uses uingredients you may well have to hand. I had no spinach so left it out, nobody suffered as a result.
For the potatoes
400g smooth potatoes (such as Desiree), chopped into 2cm dice
1 red pepper, sliced
10 cherry tomatoes, halved
50g baby spinach
2tsp tomato puree
2 garlic cloves, sliced
For the pork
1 pork tenderloin
1tsp smoked paprika
1tsp thyme (fresh or dried)
4tsp olive oil
juice of ½ lemon
2 garlic cloves, grated
Pre-heat your oven to 180°C/Gas Mark 4, and bring a pan of water to the boil.
Mix the smoked paprika, thyme, lemon juice, 2tsp of the olive oil and grated garlic, and brush all over the pork.
In a large frying pan add the last of the olive oil and cook the pork until sealed all over then place onto an oven tray 9or leave in the pan if it is oven proof) and cook for about 25 minutes.
As the pork’s cooking, add the potatoes to the boiling water for 5 minutes, cook and drain.
In a large bowl mix the tomato puree, garlic and paprika with a splash of water to make a paste.
Toss the potatoes, cherry tomatoes and pepper in the paste, season with salt and milled pepper then tip onto a roasting tray, drizzle over the olive oil and cook for about 15 minutes.
Stir in the spinach, pop back into the oven for a further 5 minutes then serve with the sliced pork and some wilted chard or any vegetable of your choice.