A Friend from Spain Taught Me How To Cook Pork Tenderloin So Delicious!

This recipe, inspired by a friend from Spain, takes a simple pork tenderloin and transforms it into a showstopping meal with a crispy puff pastry crust and a flavorful vegetable side dish.

Imagine this: A succulent pork tenderloin, seasoned with whispers of thyme and rosemary, is wrapped in a golden blanket of crisp puff pastry. Its aroma fills your kitchen, beckoning you closer with promises of juicy bites and a symphony of flavors. This is not just dinner, it’s a culinary adventure inspired by the warmth of Spain and brought to your table with a simple twist.

This recipe isn’t just about ingredients and steps; it’s about a story. It’s a story shared by a friend from Spain, passed down through conversations seasoned with laughter and punctuated by the clinking of glasses filled with Rioja. It’s about discovering the magic that happens when simple ingredients combine, creating a dish that transcends ordinary meals and becomes a celebration of flavors.

So, let’s embark on this culinary journey together. We’ll transform a humble pork tenderloin into a showstopper, its juicy heart encased in a flaky pastry crust that shatters with every delightful bite. Alongside it, we’ll whip up a vibrant vegetable side dish, a melody of colors and textures that complements the richness of the meat perfectly.

Ready to be transported to Spain with every mouthful? Grab your apron, gather your ingredients, and let’s create a dining experience that will leave your taste buds tangoing!

Ingredients

For the Pork Tenderloin:

• 900 g pork tenderloin
• Salt
• Black pepper
• Thyme
• Chopped rosemary
• 4 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 tablespoons vegetable oil
• 20 grams butter
• 3 cloves garlic, minced
• 400 g puff pastry (yeast or regular)
• 200 g raw smoked bacon, thinly sliced
• 60-80 grams grated cheese

For the Vegetable Side Dish:

• 2 zucchini, thinly sliced
• Salt
• 3-4 tablespoons vegetable oil
• 2 onions, chopped
• 1 carrot, diced
• 2 red peppers, diced
• 2 cloves garlic, minced
• 3 eggs
• 200ml milk
• 30ml vegetable oil
• Salt
• Black pepper
• 100 grams wheat flour
• Dill, chopped
• 10g baking powder
• 100 grams grated cheese

Instructions

Step 1. Prepare the Pork Tenderloin:

1. Season the pork tenderloin with salt, pepper, thyme, and rosemary.
2. Heat 4 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
3. Transfer the pork to a plate and set aside.

Step 2: Sauté the Vegetables and Assemble the Pork Roll:

1. In the same skillet, heat 2 tablespoons of vegetable oil and butter over medium heat. Add the sliced onion and cook until softened, about 1-2 minutes. Season with salt and pepper.
   Add the garlic and cook for another minute until fragrant.
2. Roll out the puff pastry on a lightly floured surface. Spread the sauteed onion mixture over the dough, leaving a border around the edge.
3. Arrange the bacon slices over the onion layer. Top with the cooked pork tenderloin and sprinkle with grated cheese.
4. Carefully roll up the puff pastry dough, enclosing the pork and vegetables. Seal the edges by pinching them together. Transfer the pork roll to a baking sheet lined with parchment paper.

Step 3: Bake the Pork Roll and Prepare the Vegetables:

1. In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Brush the egg wash over the top of the pork roll and sprinkle with sesame seeds.
2. Bake in a preheated oven at 200°C (400°F) for 40-55 minutes, or until the pastry is golden brown and the pork is cooked through.
3. While the pork is baking, prepare the vegetable side dish. Toss the sliced zucchini with salt and let it sit for 10 minutes. Drain any excess liquid.
4. Heat 3-4 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion, carrot, and red peppers. Cook, stirring occasionally, until softened, about 5-7 minutes.
5. Add the garlic and zucchini. Cook for another 5 minutes, or until the zucchini is tender-crisp. Season with salt and pepper.

Step 4: Make the Frittata and Enjoy:

1. In a separate bowl, whisk together the eggs, milk, remaining vegetable oil, salt, pepper, and flour. Stir in the chopped dill.
2. Heat a little oil in an ovenproof dish over medium heat. Pour in the egg mixture and cook until the bottom is set.
3. Transfer the dish to a preheated oven at 180°C (350°F) and bake for 35-40 minutes, or until the frittata is cooked through and golden brown.

Step 5: Rest and Serve:

1. Let the pork roll rest for 10 minutes before slicing and serving.
2. Cut the frittata into squares and serve alongside the sliced pork roll and roasted vegetables.

Tips

• You can use boneless, skinless chicken breasts instead of pork tenderloin if desired.
• For a vegetarian option, omit the pork and bacon and simply fill the puff pastry with the sauteed vegetables and cheese.
• Serve the pork roll with your favorite dipping sauce, such as Dijon mustard or cranberry sauce.

This recipe is sure to impress your family and friends! With its flavorful combination of tender pork, crispy puff pastry, and fresh vegetables, it’s a delicious and satisfying meal that’s perfect for any occasion.