Roasted pork tenderloin with a chorizo and broad bean salad.
Preheat the oven to 200'C.
Peel and dice the shallots. Crush the garlic cloves with pinch of salt. Pick and chop the mint leaves.
For the pork:
Trim any excess fat and sinew from the tenderloin.
Season with sea salt and pepper and rub the smoked paprika onto the pork with the olive oil.
Heat a frying pan until and then sear the pork on all both sides. Transfer to a baking sheet and finish cooking in the oven for 7 - 10 minutes.
Whilst the pork is cooking in the oven, prepare the chorizo and broad bean salad.
Remove the skin from the broad beans. Crush the garlic clove with a pinch of salt.
Heat a frying pan, add a drizzle of olive oil and then add the shallots to the pan. Allow the shallots to soften and then add the chorizo to the pan. Reduce the heat and cook for 5 minutes. Add the garlic and cook for a further 30 seconds. Remove the pan from the heat and add the broad beans, peas and the chopped mint. Check the seasoning and adjust if necessary.
Remove the pork form the oven and allow to rest for 5 minutes. Add any resting juices to the broad bean and chorizo salad just before serving.
To serve, slice the pork into 5 slices on the angle and serve on top of a bowl of the salad. Finish with a drizzle of the juices.
«Feel free to use another cut of pork sch as pork chops, just adjust the cooking time to make sure the pork is sufficiently cooked.»