Spanish-Inspired Pork Tenderloin with Tomato and Onion Salsa
Discover the delightful flavors of Extremadura, near the Portuguese border, with this unique dish known as "Escarapuches." When our travels led us to the charming village of Barcarrota in this sparsely populated region of Spain, we stumbled upon this savory gem. Since that day, it has become a beloved recipe in our household.
Ingrediënten
Servings: 6-8
- 2 medium ripe tomatoes diced into ½-inch cubes
- 1 large onion thinly sliced
- 1 garlic clove finely minced
- ¼ cup extra-virgin olive oil
- 1 teaspoon red wine vinegar or sherry vinegar
- ¼ teaspoon ground cumin
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 3 tablespoons dry white wine
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 6 peppercorns lightly crushed
- ¼ teaspoon red pepper flakes
- Kosher salt or sea salt to taste
- 1 bay leaf crumbled
- 1½ to 2 pounds pork tenderloin
Instructies
- In a medium-sized bowl, combine all the ingredients except the pork and allow them to sit for 5 minutes.
- Cut the pork into ½-inch-thick strips, then crosswise into 1-inch pieces.
- Heat a well-greased stovetop griddle over high heat.
- Add the pork to the hot griddle and cook, turning once, until it is no longer pink in the center.
- Place the cooked pork on a serving platter and top it with the tomato and onion salsa, ensuring to remove the bay leaf.
Notes / Tips / Wine Advice:
Serve this delicious dish while it's still hot.
Enjoy this Spanish-inspired pork tenderloin with a burst of fresh flavors from the tomato and onion salsa.
Enjoy this Spanish-inspired pork tenderloin with a burst of fresh flavors from the tomato and onion salsa.
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