We're going to cook pork tenderloin, a select cut of Iberian pork that's very lean and excellent for roasting. So here's the recipe chef Martín Berasategui suggests to wow our guests : Aljomar Iberian Pork Tenderloin with Roasted Potatoes .
Ingredients
- 1 ALJOMAR Iberian pork tenderloin
- 4 medium potatoes (approx. 1 kg)
- 1 tablespoon of chopped chives
- 6 tablespoons of olive oil
- Freshly ground black pepper
- 1 orange
- 1 pinch of whole and chopped pistachios
- Chopped chives
- Salt
Preparation of the Aljomar Iberian pork tenderloin
Preheat the oven to 180ºC.
Cut the orange, removing all the pith. Wash the potatoes, wrap them in aluminum foil and bake at 180°C for approximately 1 hour or until tender.
Peel them, mash them with a fork or potato masher, add the olive oil, the orange juice left over from cutting them, and season with salt and pepper. Keep warm.
When serving, add the chopped chives and chopped pistachios.
For the sirloin steak:
Bring the ALJOMAR Iberian pork tenderloin to room temperature for 35 minutes outside the refrigerator. In a very hot pan, sear the tenderloin on all sides for 10-12 minutes. Bake on a rack at 130ºC (265ºF) for 20-25 minutes (depending on the size), placing a tray underneath to collect the juices. Once cooked, remove from the oven and let it rest for 7 minutes, covered with aluminum foil, making two small vents in the foil.
Finish and presentation
Slice the tenderloin into beautiful rounds, season, and serve alongside warm mashed potatoes, whole pistachios, and segments of peeled orange. Sprinkle with chopped chives.
