Wednesday, 14 September 2011

Pork Tenderloin Escabeche


Escabeche is a cooking technique to preserve food. Actually it's a type of pickle. Here you have the Wikipedia link for further information.

In Spain it's very common during the summer. It keeps well in the fridge, the flavours improve with the days and you can serve it cold so it's a very convenient recipe.

Everything can be made in escabeche. This is the first time I've ever prepared it and I've chosen pork tenderloin. I don't know why, but I've always thought that would be something long and complicated to cook. Not at all, it's surprisingly easy to put together and it cooks in 30 minutes, the only thing is that you have to wait until the day after to eat it.

This is what you need for 2:

  • 500 gr. Pork tenderloin
  • 1 onion
  • 2 carrots
  • 3 garlic cloves
  • 1 bay leaf
  • 2 dl. cider vinegar
  • 2 dl. white wine
  • 2 dl. chicken stock
  • 3 dl. olive oil
  • Flour
  • Salt
  • 6 black peppercorns

  • Season the meat, coat them with flour and shake off the excess.
  • Put the oil in a not too high saucepan and on a medium heat seal the tenderloin until it's slightly golden. Set aside.
  • Turn the heat down and sauté the sliced onion, sliced carrots, sliced garlic, the bay leaf and the peppercorns.
  • When the vegetables are soft add the meat, the vinegar, wine and stock.
  • Cover your saucepan and cook on a low heat for 30 minutes, turning the tenderloin once.
  • Let it rest in the fridge at least 24 hours.

Slice it before serving, eat cold or slightly warmed in a low oven. Mine was a little dry, but after I warmed it a little bit it was perfect.

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