Pimenton Iberico Tenderloin Patatas Bravas

Pimenton Iberico Tenderloin & Patatas Bravas

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Pimenton-Rubbed Iberico Tenderloin & Patatas Bravas

Makes 3 Servings

The sweet-savory-lightly spicy rub in this recipe tastes a bit like a Spanish take on barbecue.  A luxuriously tender Iberico pork tenderloin is rubbed with it, seared & served with creamy garlic Spanish all i oli spread & fried potatoes (Patatas Bravas).

Pimenton Iberico Tenderloin & Patatas Bravas
INGREDIENTS
  • Rub:
  • 1/2 cup Brown Sugar
  • 1/2 tbsp Spicy Pimenton
  • 3/4 tsp Small Grain Sea Salt (we used Vancouver Island Sea Salt)
  • Patatas:
  • 6 Yukon Gold Potatoes
  • Canola Oil
  • Salt

DIRECTIONS

1

Combine the rub ingredients & stir well to combine.

2

Pat the tenderloin dry & apply the rub on all sides.

3

Refrigerate the tenderloin until you’re ready to cook it.

4

Preheat your oven to 425°F.

5

Peel the potatoes & cut them into large cubes.

6

Blanch the potato cubes in boiling water or five minutes. Drain off the water.

7

Scrape off some of the rub so it’s not caked on the tenderloin too heavily.

8

Oil a large, oven safe pan & get it hot over high heat. Lay the tenderloin into the pan & sear it on both sides until it forms a browned crust.

9

Move the pan to the oven to roast the tenderloin to your desired level of doneness.

10

Get a skillet oiled with canola oil ¼” deep very hot over high heat. Add the potatoes & fry them, turning as they brown, until browned on all sides.

Work in batches if necessary, removing cooked potatoes to paper towels to drain & immediately sprinkling them with fine sea salt.

11

When the tenderloin is cooked, remove it from the oven and let it rest on a plate, loosely covered with foil, for 5-10 minutes.

12

Slice the tenderloin & serve portions with the fried potatoes & all i oli, sprinkled with parsley.

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Iberico Pork Recipes
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