As the days get shorter, it’s getting harder and harder to photograph new recipes (I barely saw the sunlight the other day, locked inside the university!). Which is why today’s dish is one my mom cooked and photographed a while ago. I wanted to share it because it’s perfect for the upcoming holiday season – you can prepare it in advance and serve it cold. It makes great leftovers for those days when you don’t feel like cooking. And it’s delicious. It’s also something we are considering making for our self-catered wedding, for those reasons I mentioned. I hope you enjoy it as much as we do!
Pork tenderloin with mojo verde and Canary-style potatoes
- Pork tenderloin, in one piece
- Half a pound (approximately 250g) small potatoes
- Fresh oregano
- Fresh rosemary
- Salt, pepper and olive oil, to season the meat
For the mojo verde
- 9oz (250g) extra virgin olive oil
- A splash of wine vinegar
- 3oz (75g) fresh cilantro
- 3 garlic cloves
- Salt
- Preheat oven to 230ºF (110ºC)
- Season the meat with salt and pepper. Finely chop the oregano and rosemary, and smear the meat with the herbs and a bit of olive oil.
- Sear the meat on a pan, over high heat. Cook the meat in the oven for a long while, until a meat thermometer reads 150ºF or 65ºC.
- Place the potatoes in a wide and low pot. Add three handfuls of salt and cover with a bit of water. Over medium heat, we wait until the water evaporates; that’s when we know the potatoes are cooked. Remove from the pot. Season with a bit of olive oil and chopped oregano.
- Mojo verde: Chop and mix all the ingredients together. Serve the potatoes and the pork with a bit of mojo verde.
Have a great weekend everyone! What are your plans for the last weekend pre-holidays? I hope to do some Christmas shopping and finish setting up our decor and ornaments. (Yes, I’m terribly late to the party this year!)