- Serves: 6
- Cook Time: 20 minutes plus 20 minutes resting time
- Prep Time: 15 minutes 24 hrs marinating time
- Effort: easy
- 1.5 kg fillets of Iberico pork tenderloin, (or other good rare breed)
- 150 ml light olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 head of garlic, separated into cloves, peeled and crushed
- pinch sea salt
- pinchfreshly ground black pepper
- sprigs oregano, to garnish
For the runner beans and jamon
- 1-2 tsp olive oil
- 1 shallot, peeled and finely diced
- 80 g Serrano/ Iberico ham, (jamón), cut into 5mm cubes
- 250 g runner beans, cut diagonally and blanched
- Few mint leaves, shredded, plus extra to garnish
1. Trim the pork of any fat or sinews and cut each fillet into 4 equal lengths, on the diagonal.
2. Put in a large bowl or plastic tub and pour over the olive oil, sprinkle with the spices, dried oregano, garlic, salt and pepper. Toss well, cover and leave to marinate in the fridge for 24 hours.
3. Preheat a griddle pan until very hot.
4. Remove the pork from the marinade, strain the liquor and reserve. Cook the pork on the griddle for 8-10 minutes, turning every couple of minutes and basting with the marinade from time to time.
5. Transfer the pork to a warm platter and leave to rest in a warm place (or warming oven at 50C) for 20 minutes before serving.
6. For the runner beans and jamón: heat the olive oil in a large frying pan over a medium heat. Fry the shallot and jamón for 2-3 minutes.
7. Add the runner beans and pour in a generous splash of water. Cook for 2 - 3 minutes, stirring them occasionally.
8. Stir through the shredded mint and season with sea salt and freshly ground black pepper to taste. Sprinkle with the remaining mint leaves.
9. Slice the pork and garnish with fresh oregano sprigs, if available. Serve on top of the runner beans and jamón. Pour the roasting juices over the top.
Rate This Recipe