Marinated Pork Loin with Tomato Confit and Pearl Onions
Main Dishes | Latin American cuisine
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
6
Description
Marinated pork loin with tomato confit and pearl onions
Ingredients
- Pork tenderloin - 2 lbs
- Merken - 2 tablespoons
- Dried Rosemary - 2 tablespoons
- Ground Dried Garlic - 1 tablespoon
- Malt Vinegar - ½ cup
- Paprika - 1 teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
- Marinated cherries - 2 lbs
- Pickled pearl onions - 8.8 oz
- Garlic - 2 cloves
- Tarragon - 1 cup
- Fresh basil leaves - 1 cup
- Fresh basil leaves - ½ cup
- Olive Oil - ½ cup
- Ocean salt - 1 tablespoon
- Sugar - a pinch
- Chicken Broth - 1 cup
Step by Step guide
Step 1
Cut the pork into strips about 5 cm thick. Roll the meat into roulades and secure with string. Mix all the marinade ingredients and place the meat in it. Leave to marinate overnight covered in the refrigerator.
Step 2
The next day, remove the meat and reserve a small amount of the marinade for further cooking in the oven.
Step 3
In a skillet, sauté the meat roulades in olive oil.
Step 4
To prepare the confit, preheat the oven to 284°F (284 degrees Fahrenheit) and spread the peeled pearl onions on a baking sheet in a single layer. Drizzle with ¼ cup of olive oil and cook for 20 minutes. Then pour in the remaining olive oil, add the tomatoes, ground roasted garlic, fresh oregano, basil, sea salt, sugar, and pepper. Bake in the oven for 20 minutes or until the tomato skins start to crack slightly and the onions become tender.
Step 5
Increase the oven temperature to 482°F (482 degrees Fahrenheit) and finish cooking the loin. Using a culinary brush, add the marinade and cook for about 20 minutes or until the meat turns light pink inside.
Step 6
Let the meat rest for 5 minutes before slicing. Serve the loin on the tomato confit.
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