PORK TENDERLOIN AND SPANISH ORZO

Recipe by : Le Fit Cook
Wine pairing : Conde Valdemar Rioja Crianza
Price: $16.45 | SAQ Code: 897330 
Serves 2 

Ingredients

Spices

• 2 tbsp (30 ml) paprika 
• 1 tbsp (15 ml) dried herbs of your choice (e.g. oregano, basil, etc.) 
• 1 tsp (5 ml) dried chili flakes 

Sauce

• 1 package cherry tomatoes 
• 1 small yellow onion, cut into chunks 
• 3 cloves garlic, peeled 
• 1 tbsp (15 ml) maple syrup 

Pork tenderloin and orzo 

• ¼ cup (60 ml) chorizo, cut into small pieces 
• ¼ cup (60 ml) kalamata olives, cut into small pieces 
• 2 tbsp (30 ml) tomato paste 
• 1 lemon (zest & juice)  
• 1 cup (250 ml) orzo, cooked 
• ½ cup (125 ml) frozen peas 
• 2 tbsp (30 ml) parsley, chopped 

Steps

1. Preheat oven to 375. 
2. Place all sauce ingredients in an ovenproof dish. Add half the spices and season with salt and pepper. Mix well and bake for 20 minutes. 
3. Place the pork tenderloin on a small plate. Add the remaining spices and season with salt and pepper. Using a drizzle of oil, coat the meat with the spices.  
4. In a skillet over high heat, sear pork tenderloin for 30 seconds per side, all 4 sides. 
5. Remove the vegetable dish from the oven and add the seared pork tenderloin. Place in the oven for 10 to 15 minutes, depending on the size of the pork tenderloin and desired doneness.  
6. Remove the pork tenderloin from the oven and let rest for 5 minutes before slicing. Put everything else in a blender and purée until smooth, making a Spanish-style sauce. 
7. Place the chorizo in a frying pan over medium heat. Cook for 4 minutes, then add the olives, tomato paste, lemon, orzo and Spanish sauce. Continue cooking for a further 3 minutes. 
8. Add the peas and parsley to the pan. Mix well. 
9. Serve pork tenderloin slices with Spanish-style orzo. 

Tip

In a recipe of this nature, the dual cooking process for the pork takes on significant importance. Initially, in the pan, we form a flavorful crust on the exterior of the pork tenderloin, adding an additional layer of taste. This crust not only enhances the flavor but also serves as a shield, capturing all the succulent meat juices. Following this, the tenderloin is then baked in the oven, ensuring its interior is tender and moist. This approach combines the best attributes of both methods, resulting in a culinary experience that encompasses the finest of both worlds.