IBERIAN PORK SOLOMILLO WITH SAUTEED VEGETABLES
Ingredients
1 Iberian pork tenderloin
Green asparagus SABORALSA
1 Purple onion
½ red pepper
1 green pepper
Vegetable stew SABORALSA
Parsley SABORALSA
Olive Oil MOLINO DE MONTEMAYOR
Ground black pepper SABORALSA
Salt in flakes.
Elaboration:
You must blanch the vegetable stew with the asparagus for 2 minutes.
Chop the rest of the vegetables in squares and saute them over high heat, together with the asparagus and vegetable stew, in a non-stick pan with a few drops of olive oil. You must try not to overcook, as we are interested in remaining it crispy. Finally, put them to the point of salt, and you sprinkle with a good handful of parsley.
On the other hand, add salt and pepper the tenderloin and brown it on all sides in a nonstick skillet with a little olive oil. Once browned, place it in the oven, preheated to 200ºC, and give it the desired point.
Serve the sauteed vegetables on the plate and place on them the tenderloin cut into medallions.
To finish, saute the meat with the juices that it has expelled when cooking it and add some salt flakes.
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