Marinated Ibérico Pork Tenderloin
Marinated Ibérico Pork Tenderloin from José Pizarro! This dish is a type of salad with pears, hazelnuts! A true taste of Spain!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Skillet
- Stove
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Spoon
- Measuring spoon
- Measuring cup
- Refrigerator
- Serving platter
- Plate
- Pepper mill
Ingredients
- 1 × 800 g pork tenderloin, preferably Ibérico
- 150 ml extra-virgin olive oil, plus extra for frying
- Sea salt
- freshly ground black pepper
- 50 ml sherry vinegar
- 3–4 sprigs of fresh thyme
- ½ tablespoon ground cumin
- 1 teaspoon sweet smoked pimentón de la Vera
- 1 large garlic clove, very finely chopped
- 3 ripe comice pears, peeled, cored and finely sliced
- Juice of 1 lemon
- 50 g skin-on hazelnuts, toasted
- Fresh thyme leaves, to garnish
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