Ingredients
Ratatouille
- 30 ml (2 tablespoons) olive oil
- ½ eggplant, brunoise
- salt and freshly ground pepper
- 1 red bell pepper, diced
- 1 zucchini, brunoise
- 1 medium onion, chopped
- 2 fresh tomatoes, brunoise
- 4 garlic cloves, chopped
- 4 sprigs dry thyme, leaves removed
- 30 ml (2 tbsp.) fresh basil, leaves removed, coarsely chopped
Romesco sauce
- 3 tomatoes, cut in 2
- 250 ml (1 cup) almonds
- 2 garlic cloves, peeled
- 250 ml (1 cup) dry bread, diced
- 1 pinch cayenne pepper (to taste)
- 5 red peppers, roasted (Piquillos)
- 30 ml (2 tablespoons) sherry vinegar
- 30 ml (2 tablespoons) olive oil
- Salt and freshly ground pepper
Porc tenderloin
- 15 ml (1 tablespoon) Mycryo cocoa butter or olive oil
- 5 ml (1 tsp.) smoked paprika
- 1 clove garlic, minced
- 2.5 ml (1/2 tsp.) sumac
- salt and freshly ground pepper
- 1 pork tenderloin, 600 g (1 lb 5 oz)
Preparation
- Preheat the oven to 180°C (350°F), with the rack in the middle of the oven.
Ratatouille
- Heat a drizzle of olive oil in a frying pan over high heat and brown the brunoise of eggplant for a few minutes. Season lightly with salt and pepper. Set aside in a bowl.
- Repeat for each vegetable (bell pepper, zucchini, onion, tomatoes and garlic).
- Add thyme and basil to the bowl containing all the vegetables. Adjust seasoning if necessary and keep warm.
Romesco sauce
- On a baking sheet, brown the tomatoes, flat side down. Bake for approx. 25 minutes.
- Place baked tomatoes and all ingredients in food processor and blend until smooth. If necessary, adjust consistency with a little water.
Pork tenderloin
- Raise oven temperature to 230°C (450°F).
- In a bowl, combine Mycryo cocoa butter or olive oil, smoked paprika, garlic, sumac, salt and pepper. Coat pork tenderloin with seasoning mixture.
- In a hot, fat-free nonstick skillet, pan-fry tenderloin for about 2 minutes.
- Turn and cook for a further 2 minutes.
- Bake for 8 minutes.
Dressing
- Place the ratatouille in the center of each plate and a portion of pork tenderloin on top. Drizzle with Romesco sauce and serve.