Spanish-Style Pork Tenderloin by Geneviève O’Gleman
Prep Time
Cooking Mode
10 mL (2 tsp) tsp olive oil
450 g (1 lb) lb pork tenderloin from Quebec
1 onion
1 jar (500 mL) cup marinated grilled red peppers
1 garlic
125 mL (½ cup) cup green olives, pitted
1 can (398 mL) cup cherry tomatoes
2.5 mL (½ tsp) tsp smoked paprika
60 mL (¼ cup) cup water
60 mL (¼ cup) cup cooking cream
30 mL (2 tbsp) tbsp fresh herbs
10 mL (2 tsp) tsp olive oil
450 g (1 lb) lb pork tenderloin from Quebec
1 onion
1 jar (500 mL) cup marinated grilled red peppers
1 garlic
125 mL (½ cup) cup green olives, pitted
1 can (398 mL) cup cherry tomatoes
2.5 mL (½ tsp) tsp smoked paprika
60 mL (¼ cup) cup water
60 mL (¼ cup) cup cooking cream
30 mL (2 tbsp) tbsp fresh herbs
Directions
1You’ll want to enjoy every last drop of this delicious, smoky sauce!
2Preheat oven to 180 °C (350 °F). Place the rack in the centre of the oven. Line a baking sheet with parchment paper (or a reusable baking mat).
3In a large non-stick skillet, heat 5 mL (1 tbsp) oil over medium-high heat. Cook pork tenderloin for 3 to 4 minutes, turning a few times to brown all sides. Transfer tenderloin onto baking sheet.
4Continue cooking in the oven for 18 to 20 minutes (see Chef’s secret). Remove tenderloin from oven, place on a plate and cover with a large bowl. Let stand.
5While the pork is cooking, thinly slice onion and peppers. Cut olives into halves and chop garlic.
6In the skillet used to cook pork, heat remaining 1 tsp (5 mL) of oil over medium-high heat. Add onion, peppers and garlic and cook 5 min, or until onion is translucent, stirring a few times.
7Add olives, tomatoes, smoked paprika and water to skillet. Simmer for 5 minutes, stirring occasionally. Crush the cherry tomatoes to release their juice.
8Add cream, stir and remove from heat.
9Cut pork into 1.5 cm (½ in) slices, place in skillet and coat with sauce. Garnish with coarsely chopped fresh herbs, if desired. Serve with fresh bread.
10Store for up to 4 days in the refrigerator or 4 months in the freezer.
11Photo credit: O’Gleman Média/Sylvie Li
12For a pork tenderloin that is about 30 cm (12 in) long and 5 cm (2 in) thick, the cooking time for medium-rare should be roughly 20 minutes. If using a cooking thermometer, the temperature in the centre of the meat must reach 63°C (145°F).
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Personal Note
Personal Note