Pork tenderloin with red mojo and wrinkled potatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel the garlic and finely chop 2 cloves. Mix with 3 tablespoons of olive oil and rub the fillets with it. Peel the carrots and quarter them lengthwise. Clean and wash the peppers. Cut 2 pods into strips, dice one and put aside. Wash parsley, shake dry. Peel and chop the leaves. Heat 2 tablespoons of oil and fry the fillets all around. Take out, fry vegetables in frying fat. Spread everything in a roaster, season with salt and pepper. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 25 minutes.

2. 2

   Wash the potatoes thoroughly, put them in a pot and cover with water. Add approx. 150 g sea salt, bring to the boil and cook covered for approx. 20 minutes.

3. 3

   Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Peel the rest of the garlic and cut into large pieces. Put diced paprika, chili and garlic into a high mixing bowl. Add 1 tsp. salt, paprika and vinegar. Puree with a hand blender until a creamy mixture is obtained. While mixing continuously, slowly allow 200 ml oil to run in. Season to taste again.

4. 4

   Drain the potatoes, shake the pot on the hotplate until they get a white salt crust. Sprinkle vegetables and meat with parsley. Serve with potatoes and mojo.

Nutrition Facts

KCAL
1000 kcal

CARBS
45 g

FATS
67 g

PROTEINS
52 g