Pork tenderloin with butter beans and roasted aubergine

This dish uses three ingredients of which I am really fond, pork, butter beans and aubergine. It also uses roasted almonds, spicy Spanish smoked paprika, pimenton piccante and sherry in the sauce, so I think it is fair to call this a Spanish-style dish.

Ingredients

1 pork tenderloin, trimmed of its membrane, and with the thin ends removed
1 tin of butter beans, drained and rinsed
1 finely diced red onion
1 large tomato, chopped
2 cloves of garlic, crushed
1 large aubergine, peeled and cubed
7-8 whole cherry tomatoes (I used red and yellow ones)
1 tablespoon of pimenton piccante
olive oil
salt and pepper
a handful of dried fresh breadcrumbs
200ml chicken stock
1 small glass of amontillado sherry
a splash of sherry vinegar
some roasted almonds, roughly chopped

Heat the oven to 180C.

There are three separate things to prepare for this dish; the pork, the beans and the aubergine.

Firstly, roll the pork, which should be a nice log of lean meat with none of the silvery membrane left on it, in the pimenton, slat and pepper and set aside.

ext, put the aubergines and cherry tomatoes into a shallow baking dish and coat in olive oil. Season, sprinkle with the breadcrumbs and put in the oven.

Fry the red onion and garlic in more olive oil until soft and add the chopped tomato. Cook until everything is nice and soft and beginning to turn into a sauce. Add the butter beans, season and turn off the heat.

When the aubergines are half done, after about 15-20 minutes, turn them over and start cooking the pork.

Heat some olive oil in an oveproof pan on the hob. Fry the tenderloin on all sides and roast in the oven for about 15 minutes. Remove and let it rest.

Reheat the butter beans, adding a splash of sherry vinegar.

Pour the sherry and stock into the roasting pan and reduce until it makes a simple sauce.

Slice the pork and serve it on top of the butter beans and roasted aubergines. Spoon the sherry sauce over the pork and around the edge of the plate. Sprinkle the plate with the chopped roasted almonds.

You can add a handful of rocket for colour, if you wish.

Eat this with a nice mature Rioja.

 

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