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Chef Richard's Spanish Grilled Pork Tenderloin with Sofrito

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In this dish, the grilled pork tenderloin adds char and flavor without adding the extra calories. The fresh tomato topping livens this dish up and makes it a hit the whole family can enjoy.

Serves 4
Prep Time: 20 mins
Cook time: 25 mins

Ingredients:

Pork Tenderloin:
1 ½ pounds lean pork tenderloin
2 tablespoons Spanish paprika
2 teaspoons salt
1 tablespoon olive oil

Sofrito:
1 medium green bell pepper, minced
1 medium red bell pepper, minced
1 large yellow onion, minced
4 cloves fresh garlic, minced
½ cup pitted pimento stuffed green olives, chopped
½ tablespoon capers, drained and chopped
2 tablespoons of water

Garnish:
2 cups grape tomatoes, halved
2 tablespoon cilantro, chopped
2 tablespoon flat leaf Italian parsley, chopped

Preheat oven to 375 degrees Fahrenheit.

To prepare the Sofrito, in a heavy bottom pan over medium high sauté the peppers and onions in olive oil until lightly caramelized. Next add in garlic and turn the heat down to low. Let this slowly stew down in its own juices until almost dry. Add in the olives and capers. Reserve, keeping warm.

Season the cleaned pork tenderloins with paprika and salt. Grill the pork on a cast iron grill pan, or ideally on a grill outside over a fire. Cook until medium, about 12-15 minutes, or until the internal temperature is 130 degrees Fahrenheit when tested with a meat thermometer. Place in a warm place to rest.

Add 2 tablespoon of water to the Sofrito (the stewed peppers and onions), and bring the mixture back to a boil. Turn off the heat, and finish by adding the fresh chopped herbs and grape tomatoes.

Slice the tenderloin into 8 slices, 2 slices per person.

Top the pork with the Sofrito mixture, and serve!

Nutritional information (per serving):Calories: 280, Fat calories: 90, Total fat: 10 g, Sat.






Video: Roast Pork Reuben Panini | Good Chef Bad Chef S10 E49

Chef Richards Spanish Grilled Pork Tenderloin with Sofrito
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Date: 12.12.2018, 11:59 / Views: 75131