{"id":62045,"date":"2021-04-14T14:04:54","date_gmt":"2021-04-14T18:04:54","guid":{"rendered":"https:\/\/www.oeno.ca\/non-classifiee\/filet-de-porc-et-orzo-a-lespagnol\/"},"modified":"2023-11-28T14:16:53","modified_gmt":"2023-11-28T19:16:53","slug":"filet-de-porc-et-orzo-a-lespagnol","status":"publish","type":"post","link":"https:\/\/www.oeno.ca\/en\/accords-mets-et-vins-en\/filet-de-porc-et-orzo-a-lespagnol\/","title":{"rendered":"PORK TENDERLOIN AND SPANISH ORZO"},"content":{"rendered":"

Recipe by : Le Fit Cook
\nWine<\/span> pairing <\/span>: Conde Valdemar Rioja Crianza<\/a>
\nPrice: $16.45 | SAQ Code: 897330<\/span><\/span>\u00a0<\/span>
\nServes 2<\/span><\/span>\u00a0<\/span><\/p>\n

Ingredients<\/strong>
\n<\/span><\/h2>\n

Spices<\/h4>\n
    \n
  • 2 tbsp (30 ml) paprika<\/span>\u00a0<\/span><\/li>\n
  • 1 tbsp (15 ml) dried herbs of your choice (e.g. oregano, basil, etc.)<\/span>\u00a0<\/span><\/li>\n
  • 1 tsp (5 ml) dried chili flakes<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

    Sauce<\/span><\/h4>\n
      \n
    • 1 package cherry tomatoes<\/span>\u00a0<\/span><\/li>\n
    • 1 small yellow onion, cut into chunks<\/span>\u00a0<\/span><\/li>\n
    • 3 cloves garlic, peeled<\/span>\u00a0<\/span><\/li>\n
    • 1 tbsp (15 ml) maple syrup<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

      Pork tenderloin and orzo<\/span><\/span>\u00a0<\/span><\/h4>\n
        \n
      • \u00bc cup (60 ml) chorizo, cut into small pieces<\/span>\u00a0<\/span><\/li>\n
      • \u00bc cup (60 ml) kalamata olives, cut into small pieces<\/span>\u00a0<\/span><\/li>\n
      • 2 tbsp (30 ml) tomato paste<\/span>\u00a0<\/span><\/li>\n
      • 1 lemon (zest & juice)\u00a0<\/span>\u00a0<\/span><\/li>\n
      • 1 cup (250 ml) orzo, cooked<\/span>\u00a0<\/span><\/li>\n
      • \u00bd cup (125 ml) frozen peas<\/span>\u00a0<\/span><\/li>\n
      • 2 tbsp (30 ml) parsley, chopped<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

        Steps<\/span><\/h2>\n
          \n
        1. Preheat oven to 375.<\/span>\u00a0<\/span><\/li>\n
        2. Place all sauce ingredients in an ovenproof dish. Add half the spices and season with salt and pepper. Mix well and bake for 20 minutes.<\/span>\u00a0<\/span><\/li>\n
        3. Place the pork tenderloin on a small plate. Add the remaining spices and season with salt and pepper. Using a drizzle of oil, coat the meat with the spices.\u00a0<\/span>\u00a0<\/span><\/li>\n
        4. In a skillet over high heat, sear pork tenderloin for 30 seconds per side, all 4 sides.<\/span>\u00a0<\/span><\/li>\n
        5. Remove the vegetable dish from the oven and add the seared pork tenderloin. Place in the oven for 10 to 15 minutes, depending on the size of the pork tenderloin and desired doneness.\u00a0<\/span>\u00a0<\/span><\/li>\n
        6. Remove the pork tenderloin from the oven and let rest for 5 minutes before slicing. Put everything else in a blender and pur\u00e9e until smooth, making a Spanish-style sauce.<\/span>\u00a0<\/span><\/li>\n
        7. Place the chorizo in a frying pan over medium heat. Cook for 4 minutes, then add the olives, tomato paste, lemon, orzo and Spanish sauce. Continue cooking for a further 3 minutes.<\/span>\u00a0<\/span><\/li>\n
        8. Add the peas and parsley to the pan. Mix well.<\/span>\u00a0<\/span><\/li>\n
        9. Serve pork tenderloin slices with Spanish-style orzo.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

          Tip<\/span><\/h2>\n

          In a recipe of this nature, the dual cooking process for the pork takes on significant importance. Initially, in the pan, we form a flavorful crust on the exterior of the pork tenderloin, adding an <\/span>additional<\/span> layer of taste. This crust not only enhances the flavor but also serves as a shield, capturing all the succulent meat juices. Following this, the tenderloin is then baked in the oven, ensuring its interior is tender and moist. This approach combines the best attributes of both methods, resulting in a culinary experience that encompasses the finest of both worlds.<\/span><\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

          Recipe by : Le Fit Cook Wine pairing : Conde Valdemar Rioja Crianza Price: $16.45 | SAQ Code: 897330\u00a0 Serves 2\u00a0 Ingredients Spices 2 tbsp (30 ml) paprika\u00a0 1 tbsp (15 ml) dried herbs of your choice (e.g. oregano, basil, etc.)\u00a0 1 tsp (5 ml) dried chili flakes\u00a0 Sauce 1 package cherry tomatoes\u00a0 1 small […]<\/p>\n","protected":false},"author":3,"featured_media":59170,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wds_primary_category":1,"footnotes":""},"categories":[131],"tags":[132],"class_list":["post-62045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-accords-mets-et-vins-en","tag-vin-rouge-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/comments?post=62045"}],"version-history":[{"count":0,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62045\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media\/59170"}],"wp:attachment":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media?parent=62045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/categories?post=62045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/tags?post=62045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}