Recipes From My Travels – Pork Loin with chorizo and tomato topping - Bromsgrove Standard

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Recipes From My Travels – Pork Loin with chorizo and tomato topping - Bromsgrove Standard

Recipes From My Travels – Pork Loin with chorizo and tomato topping - Bromsgrove Standard

Posted: 28 Feb 2021 02:29 AM PST

CHEF and blogger Paul James writes for our paper.

HAVING been to Magaluf a few years ago I didn't really get to sample what cuisine Majorca had to offer, pity really.

The island itself is beautiful and the capital Palma, with its cathedral towering above the millionaires yachts bobbing up and down in the harbour is a truly magnificent sight to behold.

The island has so many beautiful places to visit.

The Sobrassada, a traditional local Majorcan cured meat is the main ingredient in this dish, unfortunately I couldn't get hold of it this time but I recreated the same dish using the next closest thing – Chorizo cooked down and blended with fresh tomatoes.

It looks a very simple dish, which it is but the great thing about it is, it packs so much flavour.

Click here for more on Paul's Recipes From My Travels blog.

PORK LOIN WITH CHORIZO AND TOMATO TOPPING

INGREDIENTS (Serves two)

2x 100 grams of pork loin

Good quality cooking Chorizo

200 grams of good quality plum tinned tomatoes

Salt and pepper

METHOD

1. Season your pork loin with salt and pepper.

2. In a hot frying pan , seal in all sides of your meat to lock in all of those juicy flavours.

3. Transfer to a hot oven for 25 mins.

4. In the meantime, in another frying pan, fry off your Chorizo until it's natural flavours pour out then add the tomatoes, Continue cooking for another five minutes.

5. Once the mixture has cooled down, blend until smooth. And spoon over the pork.

6. Cook for another 10 mins in the oven , remove , check the pork is cooked and let the pork relax for 10 mins then serve with a simple salad.

Relax and enjoy.

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