Pork tenderloin with mojo picón (Solomillo al mojo picón)

Name: Pork tenderloin with mojo picón (Solomillo al mojo picón)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Spanish
Ingredients: 700 g pork tenderloin; 4 garlic cloves; 1 dried chilli (or 1 teaspoon hot paprika); 2 tablespoons sweet paprika; 1 teaspoon ground cumin; 100 ml extra virgin olive oil; 3 tablespoons wine vinegar; 2 tablespoons water; Salt; Papas arrugadas (wrinkled potatoes) to serve

Pork medallions with the Canarian red mojo: garlic, paprika, cumin and a spicy kick.

Time: 35 min
Servings: 4
Difficulty: Easy

Mojo picón is the Canary Islands' signature sauce: garlic, dried hot pepper, cumin and vinegar. Spooned over pork tenderloin, it turns the meat into an intense, colourful dish.

Method

For the mojo, grind the garlic, chilli, paprika, cumin and a pinch of salt in a mortar or blender. Add the vinegar and water, then most of the oil in a thin stream until emulsified. Let it rest.
Cut the tenderloin into 2 cm medallions and season with salt and pepper.
Sear the medallions in the remaining oil over high heat, 2 minutes per side.
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Lower the heat, add half the mojo and cook 3-4 minutes, turning the medallions, until cooked through but still juicy.
Serve with the rest of the mojo on top or on the side.

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Pork tenderloin with mojo picón (Solomillo al mojo picón)

Ingredients

⏱ Timer

Method

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