Pork tenderloin paella with PICOTA cherries
Photography by Costas Millas www.madebymrmillas.com
INGREDIENTS
FOR THE MARINADE
1/2 pork tenderloin (fillet)
1 tsp cumin
1 tsp sweet smoked paprika
1 tsp oregano
1 tbsp olive oil
FOR THE PAELLA
100g Picota cherries, washed and pitted
120ml olive oil
4 garlic cloves, finely chopped
1 tsp sweet smoked paprika
1 tomato, grated
0.3g saffron (small pinch)
1 litre chicken stock
300g Spanish paella rice
1 tsp salt
2 sprigs of rosemary
1 Mix the spices and rub the tenderloin throughout
2 Grind the saffron and add with the stock on a small saucepan over low heat to infuse
3 In a paella pan over medium heat pour the olive oil and cooked the pork in one piece on all sides until properly sealed. Set aside
4 add the garlic, fry for 20 second before adding the paprika and deglazing straight after with the tomato. Cook for 3 minutes until reduce down. Add the rice and sear for a couple of minutes before adding the stock.
5 Bring the heat up to a maximum, give it a good stir, season with salt, add half the picotas and cook for 10 minutes before reducing down the heat to low and cook for a further 5 minutes.
6 Slice the pork loin and place on top to warm up while the rice cooks for the last 5 minutes.
7 Sprinkle the remaining Picotas over the top and enjoy!
