PORK, MAIALE, CERDO, SCHWEIN

Pork, hmmm, that's amore.

I love pork tenderloin, it is a great cut of meat to play with, in the kitchen. For many years I was shy of eating pork undercooked, but lately everyone seems to enjoy it more on the medium rare side, so do I.

I prepared mixture of dry herbs de Provence, sea salt, coriander powder and garlic powder, then I coated 2 pieces pork tenderloin with the rub, wrapped them in plastic and refrigerted for 2 hours.

While the tenderloin is marinating, I was preparing the side dish: roasted paprika potatoes.

Usualy I cook a potato per person, so you decide how many you need, depends how many souls you have to feed.

Heat up the oven just about 450 degrees.

Dice the potato in large cubes, heat up some oil in a nonstick pan add a large spoon of paprika

and stir it up for 15 seconds, then add the potatoes and roast them for 15-20 minutes.

On a sepparate pan, heat up oil and add the tenderloins, cooking them on each side until become crisp and golden brown, then put the pan in the oven.

Now we are waiting for the meat to cook, give it about 10 -15 minutes.

While everything was in process to be done, I made little salsa verde to decorate the plate, and compliment the meat as well.

In a robocoupe I processed, dill, parsley, cilantro, the I added sea salt and olive oil.

The tenderloins are almost ready, remove them from the oven, pour 1/2 cup of white wine over them, cover the pan with a lid and let them rest for few minutes.

Now your dinner is ready, cut the meat as pictured and serve.

A nice bottle of Selbach-Oster Zeltinger Schlossberg Riesling Auslese 2005, came up as the right company for the dish.

The wine is minerraly, fresh, with notes of grapefruit, pomegrante.