John Myers
Catalunya Pork Fillet on Bean and Pepper Vegetables
The perfect catalunya pork fillet on bean and pepper vegetables recipe with a picture and simple step-by-step instructions.
- 1 piece Pork fillet (approx. 800g)
- 16 Discs Bacon
- 1 branch Rosemary
- 2 Branches Thyme
- 3 Branches Oregano
- 1 toe Garlic
- 1 tbsp Sultanas (dried)
- 2 cl Sherry (medium dry)
- 3 piece Red peppers
- 2 Cans Cannellini beans (approx. 800g)
- 3 piece Red onions
- 2 tsp Dried oregano
- 1 piece Bay leaf
- 400 ml Beef stock
- 1 piece Tuscan bread / baguette
- This pork tenderloin is a wonderful dish that I was inspired to make by the cuisine of Catalonia. Since I lived in Catalunya, this fantastic region in northern Spain, for a few years, I still love this special Mediterranean cuisine.
- First, put the sultanas, sherry, some sea salt, a teaspoon of good olive oil and a pinch of freshly ground black pepper in a mortar and mash to a thicker paste.
- Remove fat and tendons from the pork fillet and use a narrow knife to pierce a shaft from the narrow side through almost the entire fillet (do not cut a pocket). Do not puncture under any circumstances! Set aside the pork tenderloin on a plate.
- Pluck the rosemary and thyme and chop very finely on a large cutting board together with the peeled garlic. Spread everything evenly on the board and season everything vigorously with salt and freshly ground pepper. Take the pork tenderloin and roll it over the spices until it’s covered all over with the fresh herbs. Put it back on the plate.
- Lay the strips of bacon side by side on the cutting board until the sheet of bacon is about three fingers narrower than the width of the pork tenderloin. There should be at least six strips of bacon left.
- Preheat your oven to 140 ° top and bottom heat.
- Fill the sultana sherry mass into the shaft in the pork tenderloin, you can do this with an espresso spoon or with the help of a piping bag. If something has gone wrong, carefully wipe it off with kitchen paper and knock the tip of the fillet over the opening. This closes it and the fillet is now the same thickness everywhere and therefore has the same cooking time.
- Peel the onions and cut them into cubes. Cut the remaining strips of bacon into fine strips.
- Place the pork tenderloin on the strips of bacon and wrap them with them. Take a coated frying pan and put it on your hob on the highest setting. When the pan is really hot, reduce the heat a little, put a good dash of olive oil in the pan and fry the fillet (first with the side down, where the strips of bacon overlap) brown on all sides. Take the fillet out of the pan and wrap it in aluminum foil.
- Now put the bacon, the onions and a pinch of sugar and salt each in the pan and let everything continue to fry.
- The pork tenderloin should later be in the oven so that the seam of the aluminum foil is facing up. So twist the ends of the aluminum foil accordingly, insert a thermometer for the core temperature into the fillet and place it on the middle rail of the oven. When a core temperature of 65 ° Celsius has been reached, the fillet is ready.
- Pour off the beans and add them to the pan and extinguish everything with half the stock and half a cup of water. Add the dried oregano, bay leaf and a good pinch of salt to the beans and stir everything evenly. Simmer the beans on a medium heat for 15 minutes, being careful not to let them get too dry. If that happens, add some stock and stir every now and then.
- Cut the pitted and washed peppers into approx. 1 cm cubes, add them to the beans and let everything simmer on a low flame for another 15 minutes with the lid closed. When the beans have soaked up the entire stock, you can add a little water. Don’t forget to stir!
- When the pork tenderloin is ready, carefully cut open the aluminum foil and pour the gravy over the beans. You can keep the pork tenderloin warm on a plate in the switched off oven until the rest is done.
- Fish the bay leaf from the beans and add half of the fresh oregano to the pan. Taste the beans again with salt and pepper and possibly a pinch of sugar.
- Cut the Tuscan bread into slices about two fingers wide and toast them heavily. The slices should be nice and brown.
- You can now take the pork tenderloin out of the oven. Cut it into slices that are also two fingers wide.
- Put a slice of the toasted bread on a plate, place two to three tablespoons of beans on it (now the bread can soak itself in the wonderful sauce) and lay two or three slices of the pork tenderloin on top of the whole. Pour a little olive oil over everything, sprinkle a few fresh oregano leaves on top and enjoy.
- This is an incredibly delicious dish that will delight and impress friends and family!
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