29 January 2011

Pork Fillet with Oven Roasted Vegetables

Food is rarely wasted in Andalucia, if anything is leftover or if there is a bumper crop in the garden it is always shared out between the neighbours. These things are like swings and roundabouts, a mutual unwritten agreement if you like which works both ways.

Having Spanish neighbours who spend 3 months of year here in their holiday cave usually represents an influx of fruit, veg and meat upon their departure back to Madris and Barcelona. This time one neighbour had overspent at Orce butchers and we were the very lucky recipients of two pork fillets.

"Solomillo" as it known in Spain is the very best cut of pork money can buy, tender, full of flavour and takes little cooking. Its also the most expensive cut so you either have to go to town on a recipe or keep things simple.

Big thanks to Montse and Maribel for their generosity (it was thoroughly enjoyed!)


2 medium potatoes, scrubbed and cut lengthways into chunky 'chips'
3-4 medium carrots, scrubbed and cut lengthways
250g pumpkin or butternut squash peeled, seeded and cut into chunks
2 onions , each cut into 8 wedges
5 garlic cloves, peeled but left whole
1 tbsp olive oil
Grated zest of 1 lemon
2 tsp dried mixed herbs
Sprig of rosemary
2x 500g lean pork tenderloins
1 medium apple, peeld, cored and cut into chunks
250ml hot chicken stock
Salt and pepper to season

How to Cook:

1. Preheat the oven to 200/c or gas 6. (we used our wood burning stove for this recipe) and prepare the vegetables, place them in an ovenproof dish or roasting tin, add the rosemary tearing off a few leaves, add the olive oil, season and then combine together.

2. Start the vegetables cooking in the oven for around 20 minutes while you prepare the meat: On a plate grate the zest of the lemon and add the mixed herbs. Roll the pork in the hearbs and set aside.

3. After the vegetables have been cooking for about 15-20 minutes, lay the pork fillets on top and return the dish to the oven for 40 minutes.

4. Add the prepared apple and chicken stock to the dish and cook for a further 15 minutes.

5. Remove the dish from the oven, remove the pork from the dish and slice. Arrange the roasted vegetables onto a serving plate and top with the sliced pork, spoon some of the juices on top and serve.

Need cured pork loin or Spanish ham? Visit the deli >>>


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