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DINNER PARTY RECIPE [message #206]

Fri, 28 May 2010 14:48

Sue1
Messages: 14
Registered: November 2009

Member

This is a delicious recipe and so easy to make. Hope you like it Sue x

Serves 4 (so just double quantities for eight)
. 2 pork tenderloins, well trimmed of fat and sinew

For the marinade:
. 2 tbsp olive oil
. 1 tsp ground cumin
. 1 tsp ground coriander
. 1 tsp pimenton (hot smoked paprika)
. 2 cloves garlic, peeled and crushed
. Finely grated zest of 1 lemon
. Leaves from a few sprigs of thyme (or 1 tsp of dried)
. Sea Salt and Ground Pepper.

For the tomato sauce:
. 120ml extra virgin olive oil
. 2 small onions (ideally spanish red) finely chopped
. 8 large ripe plum tomatoes (or can of squashed tomatoes)
. 1 bay leaf
. 1 tsp unrefined light brown sugar (or you can use white)
. Sea salt and ground black pepper

Method:
1. To make the marinade, mix all the ingredients in a medium bowl. Add the pork tenderloins and turn to coat in the marinade. Cover and chill for 1-4 hours, or overnight.

2. To prepare the sofrito heat the oil in a medium sized pan, add the chopped onions and season with Salt & Pepper. Cook over a medium heat for 20-25 minutes, until the onions are soft, tender and beginning to turn a lovely light brown colour.
If they look in danger of burning, add a tablespoon of water and keep cooking over a low heat.

3. Cut the tomatoes in half and grate the open face over a large bowl (if using fresh), add tomatoes and bay leaf to the onions and cook for another 20 minutes until the sauce is rich and thick, stirring regularly. Season with salt and pepper and add a little sugar to sweeten if liked.

4. While the sofrito is cooking, drain the pork from the marinade and either chargrill, pan-fry or barbeque the whole tenderloins until browned and seared on all sides. Place on a baking tray and finish cooking in a preheated oven at 180 degrees C/Gas Mark 4 for 8-10 minutes until cooked through but not dry.

5. Divide the sofrito between four warmed dishes, slice the pork and arrange on top. Garnish with fresh flat leaf parsley. Serve with crusty bread, rice or potatoes.

NB: You can if you wish make up the sofrito (sauce) the day before.

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