John Myers
Tapa Pork Tenderloin with Tomato
The perfect tapa pork tenderloin with tomato recipe with a picture and simple step-by-step instructions.
- 500 g Iberico pork fillet, cut into 2 cm cubes
- Salt
- Black pepper from the mill
- 500 g Ripe tomatoes, peeled, pitted, roughly diced
- 2 tablespoon Onion cubes
- 1 tsp Garlic cubes
- 1 tablespoon Tomato paste
- 1 tsp Paprika pulp
- 150 ml White wine
- 1 pinch Sugar
- 1 Rosemary sprig
- 2 Fresh bay leaves
- Extra virgin olive oil
- Fry the pork fillet cubes, dabbed dry, in portions in a pan with olive oil. Remove and season with salt and pepper.
- Put the onion and garlic in the same frying fat over a low heat and sauté gently. Add the tomatoes. Also sweat. Add the sugar, paprika and tomato paste and sweat briefly. Deglaze with wine. Put in the bay leaves and rosemary and simmer gently for about 30 minutes to let. Season to taste with salt and pepper.
- Remove the herbs, add the meat and cover and heat over a low flame for about 4 minutes. Serve with a baguette or, as I love it, with pea rice as a tapa. As a main course it is enough for 2-3 people.
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